Cooking Taoshoshobuddha Way Volume 1 PT 3

COOKING TAOSHOBUDDHA WAY VOLUME 1 2010
SECTION 3
1. Gravies 95
2. Butter Paneer Masala 100
3. Shahi Paneer 103
4. Karahai Paneer 106
5. Shahi Paneer and Bell Peppers 108
6. Paneer malai Korma 110
7. Methi Mutter Malai 113
8. Khoya Mutter 116
9. Aloo Ghobi in Mughlai Gravy 118
10. Palak Malai Kofta in Mughlai Gravy 120
11. Stuffed Egg Plant 125
12. Dum Aloo 130
13. Mixed Vegetable Kofta 133
14. Malai Kofta 136
15. Bhindi Do Pyaza 139
16. Stuffed Bhindi 141
17. Shahi Kaju Aloo 143
18. Navrattan Korma 145
19. Korma 149
20. Paneer tikka Masala 153
21. Tomatoes - Peas – Aloo 157
COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 1

White gravy one of the most popular, rich and tasty gravy. There are
certain gravies that are very popular and are used widely in Indian
Cooking world over. Normally these gravies are kept ready in
restaurants to make wide range of vegetable and non-vegetable dishes.
Today I share with you white, Almond and tomato gravy.
1. Tomato Gravy
2. Almond Gravy
3. White Gravy
WHITE GRAVY 1
INGREDIENTS:
1. Fresh yogurt well beaten 1 cup

2. Fresh cream ½ cup
3. Grated Paneer 1 tsp
4. Milk ¾ cup
5. Cashew nuts broken 1 tbsp
6. Khus khus seeds (poppy Seeds) soaked in 2 tbsp milk for 1
hour 1 tsp
7. Green chillies 3
8. Ginger 1 piece
9. Coriander finely chopped 1 tsp
10. Dayold bread white 1 slice
11. Sugar 1 tsp
12. Salt to taste
13. Cinnamon-clove powder pinch
14. Oil 3 tbsp
15. Onion large 1
METHOD:
1. Grind together dry cashew, and bread.

2. Grind together in a blender, onion, ginger, chilies, khus khus
with milk.
3. Heat oil in a heavy pan, add onion mixture, sauté for 3-4
minutes.
4. Add yogurt and cook, stirring continuously till whiteness of
yogurt disappears.
5. Add milk, bring to a boil, add sugar, salt, dry mixture,
cinnamon powder, and cream.
6. Stir gently till boil resumes.
7. Cook covered for few minutes till thickened. However if you
have to preserve this gravy then keep slightly thin so that in
the normal process of cooking the gravy will thicken.
8. Garnish with grated cheese, and coriander
When you need to use this recipe for any dish using your discretion
add the vegetables at the appropriate time and in appropriate
texture. For instance the gravy is already ready then you cannot
boil potato in it. You have to use boiled vegetables and add gravy
last.

WHITE GRAVY 2
1. This is Almond based white recipe.
INGREDIENTS:
Blanched almonds without skin 1Cup

Onion chopped fine 1 cup
Ginger and garlic paste 2tbs
White pepper powder 1tsp
Whole garam masala clove, cinnamon, bay leaf, cardamom, black
ilaichi
Milk ½ Cup
Fresh Cream ¼ Cup
Salt to taste
Oil 2 tbsp
Coconut milk powder optional ¼ Cup
Coriander powder 1Tbsp
METHODOLOGY:

1. Grind blanched almonds to obtain milk. Do not make it too

thin
2. Heat oil in thick bottom pan. Add whole garam masala Clove
3, bay leaf 2-3, cardamom 3-4, black ilachai 2-3, cinnamon 1
stick. Now add diced onion and sauté. Do not brown
3. Add ginger garlic paste
4. Add almond milk and cook on medium heat and salt
5. Add Coriander powder mix well and simmer
6. Add milk and continue to simmer continuously stirring so
that the gravy does not burn or stick to the bottom
7. Fold in the fresh cream
This is basic gravy. Now when you are making any vegetable
then we have to change the methodology slightly. For instance
you are cooking peas and mushroom then you do not have to
worry. When you are adding almond milk add mushrooms
because it does not need much cooking. And after a few minutes
add peas and continue the process as usual.
However when you are using the vegetables that require more
cooking then you can slightly boil. Normally in the restaurants
such vegetables are kept slightly boiled.

Shahi or Tomato Gravy
Shahi gravy is one of the most popular tomato gravy that is used in
many dishes like, Shahi Paneer, butter Paneer masala, dal maharani,
dal makhani, dal pahktoni, and many other dishes as well. It can be
made in advance and stored in air tight bottles in the friz for at least
one week. This is how different gravies are kept ready in the
restaurants and you specific requirements are fulfilled quickly.
INGREDIENTS
1. Garlic paste 2 tbsp

2. Ginger paste 2 tbsp
3. Coriander powder 3 tbsp
4. Chilli powder 2 tbsp
5. Turmeric powder 1 tsp
6. Tomato fresh 1 kg
7. Cashew paste 1½ cups
8. Coconut Oil 4-5 tbsp
9. Kasuri methi 2 tbsp
10. Cinnamon 2 pieces
11. Cloves 4–5
12. Cardamom 4–5
13. Saunf 1 tbsp

14. Bay leaves 4-5
15. Beet root ½ medium
16. Tomato paste ½ cup
17. Jeera 2 tsp
18. Coconut milk powder 2 pks
METHODOLOGY:
1. In a deep sauce pan boil water and add tomatoes to the boiling
water and then run under running water. Thus the skin can be
removed
2. In the same boiling water boil onion cut into small pieces, sliced
beet root and whole spices to give a sparkling color and flavor to
the final product. Add tomatoes into small pieces. Allow to cool.
Blend into a smooth puree
3. Heat oil in a frying pan. First add the whole spices and crackle
now add the blended onion and tomato puree and allow to boil
first on medium heat and then lower the heat
4. Add chilli powder, turmeric powder, coriander powder and

powdered kasuri methi continue cooking on a low flame.
5. Add ginger garlic paste and continue cooking.
6. Add tomato paste and stir till oil floats.
7. Stir in cashew paste and continue to simmer for another few

minutes and remove form stove.
This can be store in airtight bottles and used whenever necessary. This
gravy is the base for many north Indian dishes.

T his is a very famous north Indian dish. It tastes very rich and
delicious. It is also known as PANEER MAKHANI. Paneer Butter
Masala is basically a Punjabi preparation. Adding little moderation
here and there, restaurant chefs have altered the recipe, with loads of
butter, powdered nuts and cream to offer their customers a tasty
treat. People crave for this dish. It is rated as number one among the
top most ordered dish from any restaurant menu. We have explored
our best to present this dish in order to acquire the exact or at least to
match the so called restaurant taste.

INGREDIENTS:
1. Paneer cubes 250 gms

2. Onion ginger-garlic paste 3 tablespoon
3. Tomato puree ½ cup
4. Butter 3 tablespoon
5. Milk ½ cup
6. Fresh cream 2 tablespoon
7. Poppy seeds 1 teaspoon
8. Cashew nuts 10-12
9. Desiccated coconut 2 Tbs
10. Coconut milk powder 1 tablespoon
11. Butter Paneer Masala 1½ tbs
12. Fenugreek seeds ½ tsp
13. Kasuri methi 2 tbsp
14. Salt to taste
15. Garam masala powder 1 teaspoon
16. Finely chopped coriander for garnish
METHODOLOGY:
1. In a small pan dry roast coconut, cashew nuts and poppy seeds
till the colour changes.
2. Make a fine power of coconut, poppy seeds, dash of cinnamon
stick, clove and cardamom.
3. Heat 2 tablespoon of butter in a heavy bottom pan. Add bay leaf,
then onion paste and fry it till the colour changes to golden brown.
4. Add chilli powder, turmeric powder, all masala powders and
kasuri methi leaves along with the ground cashew spice mix and salt.
Cook the masala, when it tend to become little sticky add in the
tomato puree (You can use Butter Paneer Masala instead of separate
ingredients)
5. Add milk and fresh cream and keep it on low flame for 2 minutes,
if required add water as per you like gravy.

6. Add paneer and remaining butter and gram masala to the gravy.
7. Garnish with chopped coriander.
8. Serve hot with simple chapati or naan or biryani, or plain rice or
as accompaniment..

B asically a dish from the North western state of Punjab Shahi

Paneer is considered to be a mainstay dish especially in the
Northern parts of India. Punjab being very rich in natural ingredients
like milk and its products Paneer is a substitute for protein from
animal sources. It is basically a vegetarian source of protein.
Many dishes are prepared from Paneer. Not only mainstay dishes are
prepared from it, it is also a very important ingredient for Bengali
sweets which unlike other sweets are free from oil contents. Some of
these sweets are Ras Malai, Sandesh, Chaner-Payesh, Chum-Chum,
Raj Bhog, Rassolulla. None of these sweets use oil.

The name Shahi Paneer comes from two words put together. Shahi
which means ‘Royal’ and ‘Paneer’ is ‘Cottage Cheese’. The two words
put together give ‘Shahi Paneer’ a ‘Royal Feel’ to it. However, Shahi
Paneer is a famous dish liked by many and is available in almost all
the hotels, restaurants and roadside eateries. ‘Shahi Paneer’ is
undoubtedly one of the most popular dishes originating from India.
Now it has acquired an International texture wherever there is love
for fine taste. This particular style of cooking is used for other
recopies as well.
INGREDIENTS (SERVES: 6)
1. Paneer (cubed) 250 gm.

2. Beaten yogurt ¼ cup
3. Milk ½ cup
4. Cashewnut paste ¼ cup
5. Tomatoes puree 1½ cup
6. Onion, Garlic and Ginger paste ¾ cup
7. Shahi Paneer Masala 1½ tbs
8. Ghee or butter 3 tsp
9. Salt to taste
10. Grated paneer (optional) 2 tsp
11. Chopper coriander 1 tsp
METHODOLOGY
1. Heat the ghee or oil. Add onion etc. paste. Fry for 3-4 minutes. Add
Shahi Paneer Masala and half tomatoes puree and cook until oil separates.
Always mix dry masala in the seasoning so that the grains are soaked as
well.
2. Add other ingredients like yogurt, cashew nut paste, and
remaining tomatoes puree and boil to get thick gravy.
3. Add milk and paneer cubes and boil for 3-4 minutes.
4. To make it even richer you can fold in 1 table spoon of fresh
cream.

5. Garnish with chopped coriander and grated paneer.
Serve with plain rice, naan, or any side dish of your choice.

I t is a very popular restaurant dish that you can make at home.

With the extensive use of Paneer and its aroma spreading far and
wide along with its nutritional values chefs has been busy inventing
more and more new dishes of Paneer. You can create your own recipes
or make variations in existing ones. It all depends on your innovation
and acumen. As a result of human ingenuity such dishes have
decorated the menus of major restaurants and the cook books.
Karahai Paneer is such a savory dish of Paneer. The name is

extracted from two words ‘Karahi’ and ‘Paneer’ this you already
know. ‘Karahi’ is particular shape of Indian styled ware used for
cooking and now as decorated servers. A typical ‘Karahai’ shapes like
Chinese wok with two round handles on either side for holding.
Traditionally it is made of iron, stainless steel and now it is available
as decorated ones made of combination metals like copper bottom etc.
Cooking food in iron ware has nutritional advantages as well
especially the leafy vegetables. It may shape shallow or deep. With its
circumference quite wide it helps in dehydrating the water contents
faster.
INGREDIENTS:
1. Paneer (cubes) 250gms

2. Onions, garlic, ginger paste 3tbs
3. Chive, celery, time paste 1tbs
4. Tomatoes puree ¾ cup

5. Cloves 4
6. Bell peppers red, yellow, green 3
7. Piece ginger 1 Inch
8. Red chili powder 1tsp
9. Bay leaf 2
10. Clarified butter 4tbsp
11. Cinnamon 1 Piece
12. Kitchen Queen Masala 2 tbs
METHODOLOGY:
1. Cut capsicum into pieces.

2. Heat butter in a pan and add bay leaf and then add tomato puree,
onion, garlic and ginger paste, chili powder and masala.
3. Cook on medium flame till ghee starts separating.
4. Add chopped capsicum and Paneer pieces. You can add a dash of
Kasuri methi
5. Reduce the flame and cook till the capsicum is well done.
Serve hot with naan, or rice by itself or as accompaniment with other

dishes.

A ny dish made including paneer is very tasty and quite rich in

protein. In this dish I am using bell peppers in wide range of
colors. We are cooking it for today in Hydrabadi Korma style.
This dish is quite rich and colorful and a favorite of food lovers. Some
of these recipes I am developing for food lovers.
INGREDIENTS:
1. Paneer cubes 2 cups/500gms

2. Bell Peppers red, yellow, orange and green 1 each
3. Big onions 3
4. Big tomatoes (pureed) 2 cup
5. Ginger - garlic paste 2tbs
6. Jeera 1tsp
7. Red chili powder 2tsp
8. Haldi powder 2tsp
9. Garam masala 2tsp
10. Milk ½ cup
11. Cream 2tbs
12. Cooking oil ( preferable Coconut) 3- 4Tbs
13. Coconut milk powder dry 1pk

METHODOLOGY:
1. You can Take 4 large onions, 1 head of garlic, 2” piece of ginger, a

few strands of time, 2 -3 strands of celery and chive blend together to
obtain the smooth paste. Always keep the paste in fridge to cut
cooking time.
2. Cube the paneer into 1” pieces.
3. Cut the bell peppers into 1” squares
4. In a kadai or deep thick bottom sauce pan heat oil, and crackle
jeera. When it splutters, add the seasoning mix and fry till pink.
5. Add the pureed tomatoes and salt. Let it cook until oil separates.
6. Add all the powder masala and continue cooking without

burning. You may add little bit of water if necessary.
7. Add bell peppers and mix well
8. Now add milk and coconut milk powder mixed in milk cook to
create gravy
9. Lastly add the Paneer pieces and let it cook in the masala.
10. Finally add the cream. Simmer for 5 minutes.
11. Garnish with coriander leaves.
Serve with rice and Roti or Naan of your choice. Always compliment
the serving with a daal of your choice, fresh garden salad, and side
dish of yogurt raita in any form. This way you are balancing your
meals.

W hat a combination Paneer and Malai Korma? Before I go into

actual recipe it is important to speak of Hyderabad cuisine.
The highlight of the Andhra Pradesh cuisine is the Hyderabadi food.

It is famous for its rich and aromatic nature. Its taste is very
distinguishable having a liberal use of exotic spices and ghee. The
Hyderabadi food uses fresh fruit instead of dried fruits. It is also
famous for its non – vegetarian preparation and Lamb is the most
widely used meat here. Biryani one of India’s most popular foods, is a
flavored rice with meat or vegetables. It is an important part of
Hyderabadi cuisine. Biryani is cooked in wide variety here in
Hydrabad.
Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of

cooking is here since the Asaf Jahi period. Thus, the Hyderabadi
cuisine is a perfect amalgamation of the typical Mughlai flavors with
a blend of rich spices.
What makes the Hyderabadi Cuisine special is the use of special

ingredients, carefully chosen and cooked to the right degree. The
addition of a certain Herb, Spice, Condiment, or an Amalgam of these
adds a unique taste and texture to the dish. The herbs and spices
used and the method of preparation gives the dish its name. ‘Murgh
do pyaza’ gets its name from the onions that are added twice to the
dish in two variations.
The Masalas or the rich blend of herbs, spices and condiments give
the dishes a base, or what is popularly known as ‘Gravy’. Some of
these blends are a well-kept secret that pass only down the family
line or from the Ustad (Teacher) to his Shagird (Pupil). The head
cooks or the ‘Khansas’ were an asset to the house hold, and were
treated with due respect.
The word ‘Nawabi’ is as synonymous with the Hyderabadi cuisine as

‘Shahi’ is with Lucknowi (the North Indian city of Lucknow in UP).
These terms conjure delicacies that are rich in taste and texture with
mouth-watering aromas. The ‘Kebabs’ in Hyderabad need a special
mention, the ‘Shammi Kebab’ is one such popular dish. The Kebabs
are originally from Greece!!
Korma is a specialty that was born and grew up in the warmth of

Hydrabad. Now how to make the Paneer Malai Korma?
INGREDIENTS:
1. Malai (thick top cream of milk) 2 cups

2. Paneer cubes 250 gms
3. Onions finely cut into pieces 2
4. Tomato (finely cut into pieces) 4
5. Garlic 5
6. Ginger (peeled) 1”piece
7. Green Chilies 5
8. Coriander leaves (finely cut into pieces) 1 tbsp
9. Turmeric powder 1 tsp
10. Cashew nuts (broken into pieces) 10-12
11. Ghee 3tbs
12. Coriander powder 3 tsp
13. Salt
METHODOLOGY:
1. Make a paste of ginger and garlic.

2. Break cashew nuts into small bits.
3. Heat ghee in a pan, fry cashew nuts, take it out and keep aside.
4. Add onions to the same hot ghee and fry it for 2 minutes.

5. Now to it, add the paste of ginger and garlic, green chilies,
turmeric powder, coriander powder and salt.
6. Add tomatoes and fry till oil separates from gravy.
7. Now add cream, stir and cook on low flame for two minutes.
8. To garnish, apply coriander leaves and fried cashew nuts.
9. Now add Paneer and simmer until ready
10. Malai Korma is ready.
Serve garnished with cilantro leaves with naan, paratha, plain rice or
Biryani rice. Accompany with a Daal of your choice salad and side
dish.
Tip: We can use this recipe to prepare mixed vegetables or cauliflower

in Korma style.

M aking tasty and nutritious dish out of common and basic

ingredients is the art of culinary. It requires interest,
understanding of spices, lovingness deep within intuitiveness and
knack for cooking. With these one can create any dish. Today I give
you one such recipe. It is made from Methi and mutter an aloo
(Potato) free recipe.

INGREDIENTS :
1. Green Peas 1 cup

2. Fenugreek leaves (Methi) or Kasuri 1 bunch
3. Cream ½ cup
4. Tomato puree 1 cup
5. Cumin seeds ½ tsp
6. Turmeric powder 1tsp
7. Chili powder optional ½ tsp
8. Milk if needed for gravy ¼ cup
9. Butter 1 tbsp
10. Salt to taste
TO GRIND
1. Onion 1
2. Green Chilly 1
3. Cashew nuts/ Almonds 1 tbsp
4. Poppy seeds(khus khus) 1 tbsp
5. Yogurt 1 tbsp
6. Ginger ½” piece
7. Cinnamon ½” stick
8. Cloves 3
9. Cardamom 1

METHODOLOGY:
1. Dice onion and sauté in a dash of oil till translucent. Add all
other ingredients ‘to grind’ except yogurt. Sauté all ingredient until
aroma is released. Cool and then make a paste of it with yogurt and
keep aside.
2. Remove the methi leaves and discard the stem if you are using
fresh leaves. Soak it in hot water for 5 minutes and drain it well.
Otherwise you can use dry Kasuri methi.
3. Heat butter in a pan, add the cumin seeds.
4. Add the chili powder, turmeric powder, ground paste and the
tomato puree on low heat so that spices do not burn and let it cook for
3-4 minutes.
5. Add the green peas (matar), fenugreek leaves (methi) and malai
(cream).
6. Add milk as needed to get the desired gravy consistency.
7. Allow the contents to boil for 5 minutes allowing the gravy to

thicken and the ingredients are mixed well.
Garnish with a dash of fresh cream and serve with any varieties of
roti or rice plain or biryani.

Khoya mutter is a rich vegetable with enough protein contents. Khoya

is basically dehydrated milk until milk solidifies. It is in this state milk
is used in making sweets and also as an important ingredient in
vegetables. Human mind gets fed up eating the same dish again and
again. This has endured man to create as many dishes as possible.
Khoya mutter is one such dish. In making any dish my emphasis is on
health criterion. For this the choice of oil, its quantity, etc are
important. Depending on choice you can use such rich dishes
occasionally and everyday use less spicy and rich vegetables to balance
the nutritional intakes.
INGREDIENTS:
1. Green peas, boiled 2 cups

2. Khoya ¾ Cup
3. Finely chopped tomato 1 large
4. A pinch of asafetida
5. Cloves 2
6. Green chilies (finely chopped) 2
7. Coriander powder ½tbsp
8. Dry ginger powder ½tbsp
9. Garam masala ½tsp
10. Ginger finely chopped ½tsp
11. Chili powder ½tbsp

12. Ghee (clarified butter) 2tbsp

13. Chopped coriander and cashew nuts for the garnishing
METHODOLOGY:
1. Pour just a dash of oil into pan with a thick base and add khoya
and keep stirring till the khoya changes its color. In the process it will
release the butter content and khoya will patch
2. Reduce the flame, add all dry masalas and mix it well
3. Add peas, little water, green chillies and tomatoes and cook till oil
oozes out.
4. Garnish it with cashewnuts and corainder leaves.
Serve hot with chapatti, or Paratha, or Naan
Khoya: In the west we do not get Khoya therefore we have to make

this.
INGREDIENTS
1. Full cream powder milk 1 cup
2. All-purpose flour 2tsp
3. Clarified butter or ghee 2tbsp
4. Cream of wheat 1tbsp
METHODOLOGY
1. Mix milk powder all-purpose flour and ghee together rubbing
with fingers. Mix well. Just use ghee at room temperature. Soak the
cream of wheat in 2tbsp of cold milk or water. Allow the milk to get
absorbed. Now squeeze all remaining liquid and add the cream of
wheat in the dry ingredients and mix well to get a smooth mixture.
Normally from the full cream milk nearly 25% fat content is removed
to homogenize it. Therefore by adding 2 tbsp ghee restore back the fat
content and gives you the khoya texture.

A loo gobhi is always favorite for special and any occasion. For
buffets and as accompaniment with Paneer and dal dishes it
makes a nice combination. Unlike regular Punjabi style I have cooked
this recipe quite rich in rich Mughlai Gravy. This tasty side dish and
can be served hot with rotis, puris and ghee rice.
INGREDIENTS:
1. Cauliflower 1 Large sized

2. Potato peeled and diced into even cubes 150 grams
3. Onions 2
4. Tomato 2
5. Chilli powder 1tsp
6. Dhania powder 1tsp
7. Ginger garlic paste 1tsp
8. Almonds 2-3
9. Cashew Nuts 2-3

10. Grated coconut 1tbsp

11. Coconut oil 7tbs
12. Salt – to taste
13. Kasuri methi 1tsp
METHODOLOGY:
1. Cut the cauliflower into small florets and wash them in

lukewarm water.
2. Peel the potatoes and dice them into small cubes and pressure
cook them to medium consistency in salted water.
3. Chop the onions finely.
4. Dice the tomatoes into small pieces.
5. Now heat 1 tbs spoons of oil in a kadai and add the cauliflower
florets, add salt to it, sprinkle water, cover it with a lid and cook.
6. After it is done, keep it aside.
7. Now heat 2 table spoons of oil and sauté the onions and then add
tomatoes and cook till the raw smell goes.
8. Add badam, cashew nuts, chili powder, ginger garlic paste,
dhania powder, and salt to it.
9. Before removing it from fire add the grated coconut.
10. Remove from fire and allow cooling.
11. Grind the roasted ingredients into a smooth paste, by adding a
little water
12. Now heat remaining oil in a kadai, add the ground paste, cooked
potatoes and cauliflower and simmer until all ingredients blend well
13. Garnish this gravy with a pinch of kasuri methi.
Transfer it to a serving bowl and serve hot with nan, paratha, chapati
or tandoori roti or as accompaniment with other items.

I was wondering what I should cook today. Then I thought why not
cook Spinach Malai Kofta in Mughlai Gravy. We normally cook
Spinach and Paneer in Shahi Gravy or Punjabi Style. However I have
used the Mughlai style to create this glamorous and rich dish and
came up with Palak Malai Kofta in Mughlai gravy (Spinach and
Cheese balls in spicy Mughlai gravy.)
Mughlai cuisine is a South Asian cuisine, influenced by the imperial

kitchens of the Mughal Empire. It represents the cooking style used
in Delhi and Punjab (now partitioned between Pakistan and India).
The cuisine is strongly influenced by Persian, and Turkish cuisines of
Central Asia. The cuisine of most Indian restaurants in UK and USA
can be termed Mughlai.

India is a country with vast diversities. Many cultures, traditions,

way of worship and wide variety of cuisines found a favorable ground
for growth and healthy nourishment. As with fusion and other
influences India developed a large number of savory dishes. The
cuisine of India is as vast as its people. Each and every ethnic group
has its own distinctive food preferences along with their different
culture.
India has been subjected to several invasions from Arab, Central

Asia, the Mughal Empire and Persia in its early days because of its
wealth both material cultural, and religious. These invasions had a
great influence on Indian cooking.
The Mughal influence on Indian food supported the evolution of

Indian food to a great extent. The Mughlai cuisine full of rich gravies,
Pulau and non-vegetarian foods such as kebabs, along with the fruits
like apricots, peaches, plums and melons contoured the structure of
the Indian food while offering it a distinct dimension.
Due to the flavored sauces and butter based curries in the Mughlai
cuisine, they are very much popular among the food lovers. Mughlai
food offers tempting and delicious variety of food such as kulfi with

rose petals sprinkled on it, hot spicy soup and ginger based roasted
meats.
People in India and all over the world are crazy about Mughlai
cuisines. The taste of Mughlai cuisine vary from extremely mild to
spicy and is often associated with a distinctive aroma and the taste of
ground and whole spices. A Mughlai meal course is an elaborate
buffet of main course dishes with a variety of accompaniments.
Here I am combining Mughlai Gravy and regular cooking.
INGREDIENTS FOR THE KOFTAS
1. Baby spinach roughly chopped, blanched and drained 3 cups

2. Corn starch 3tbsp
3. Salt and red chilli powder to taste
4. Grated paneer 2 cup
5. Very finely chopped onion 1tbsp
6. Chopped cilantro 1tbsp
7. Finely chopped green chillis 1tsp
8. Coarsely chopped cashew nuts 2tbsp
9. Chat masala ½tsp
10. Oil for frying
INGREDIENTS FOR THE MUGHLAI GRAVY
1. Coconut oil 1tbsp

2. Black cardamoms 2-3
3. Cinnamon powder 1 pinch
4. Cumin powder 1 pinch
5. Garam masala ½tsp
6. Turmeric powder ½tsp
7. Chopped onions 2tbsp
8. Garlic, ginger paste 1tbsp
9. Chopped green chilli 1

10. Tomato puree 3 tbsp

11. Kasuri methi (dried fenugreek leaves) 2 tsp
12. Crushed cashew nuts 2 tbsp
13. Heavy cream ½ cup
14. Chopped cilantro 1 tbsp
METHODOLOGY:
Palak Malai Koftas
1. Take the blanched and drained spinach leaves and mash them
into a smooth mixture. You can puree even to get smooth mixture.
Add corn starch, salt and red chilli powder and mix to make a
medium dough like consistency
2. Mix the grated Paneer, the onions, cilantro, green chills, and
cashew nuts, salt and chat masala properly.
3. Make small balls of the Paneer mixture and keep aside.
4. Oil the palm of your hand and take some spinach mix. Flatten it
out, put the Paneer ball in it and wrap the spinach around it to
enclose the Paneer completely in the spinach. Keep these koftas for ½
hour in the friz to settle
5. Deep fry in hot oil and drain on paper towels, slice into halves
and save.
Mughlai Gravy
1. Heat oil in a thick bottom pan and add onions, garlic, ginger,
green chillis and black cardamoms to it one after the other and stir
till onions are slightly browned.
2. Add the kasuri methi (fenugreek) followed by tomato puree.
3. Cook till oil separates out and then add the cinnamon powder,
cumin powder, garam masala, salt, turmeric powder and red chilli
powder. Add the cashew nuts also and stir for about 2-3 minutes or
until done on low heat. This will help for the spice flavor to fuse into
the gravy. And you start getting pleasant aroma.
4. Add the heavy cream and 1 cup water and cook the gravy till it
becomes thick and glossy.
5. Gently slide in the koftas in the gravy and let it simmer for about
3-4 minutes, till the koftas absorb all the flavors and become soft
making sure these do not mash.
6. Garnish with a dash of grated carrot. Serve in a shallow platter.
Cut the reserved koftas into halves and use as a garnish to bring out
the colors of the dish the yellow of the gravy and the green envelope of
the koftas with the white insides.
Serve with naan or rotis or rice. It is a great dish decorating the

dining table.

T he eggplant is a pretty versatile and tough plant. You can do

almost anything with it – deep-frying, grilling, slow-roasting, and
mashing, etc. The eggplant can stand up to intense cooking for
significant amounts of time. In fact, the eggplant often requires
longer cooking times than most things in the kitchen. This recipe will
back that up, as we’ll roast tiny eggplants for half an hour, a length of
time that could turn a chicken breast half-dry (if you’re lucky), or a
tomato into sauce. To help prove the strength and resiliency of the
eggplant, we’re going to cut it open first, and stuff it with a nut and
spice mixture.
One of the peculiar things with this vegetable is that it can absorb
any amount of oil. In Arabian cooking one of the familiar eggplant
recipes is ‘Baba ganoj’, the eggplant cooked in Lebanese style is also
very tasty. Eggplant can just be baked with olive oil, herbs, tomatoes
and bell peppers as a savory dish. Today I am only giving a basic

North Indian recipe as this item is cooked at our home and has been
the favorite of anyone who has tasted it.
That is where things get tasty. Cooked eggplant on its own has a
somewhat complex flavor. But we are going to add roasted cashews,
cumin, special blend of masala, fresh cilantro, and mango powder –
all of which are packed with their own flavors. Nutty, spicy, rich and
aromatic, balanced with fresh herbs and a hit of sour from the mango
powder – all slow-simmered to infuse the eggplants with flavor.
The stuffed vegetables are quite tasty and favorite home recipes.
These vegetables you will not get on the menu cards of the
restaurants. However, on regular and on special occasions these
dishes adorn the dining tables. This recipe is basically a North Indian
and Punjabi one.
During the seasons we had like this dish. The basics of making
stuffed Okra, Eggplant or Cabbage is the same. We have to prepare
special masala combinations.
INGREDIENTS:
1. Eggplant baby young 12

2. green chilies (finely chopped)

3. Onion (finely chopped) 2 large
4. Vegetable oil ½ cup
5. Tomatoes 6
6. Salt to taste
7. Coriander seeds 4tbsp
8. Aniseeds or fennel seeds 2tbsp
9. Cumin seeds 1tbsp
10. Fenugreek leaves 1tbsp
11. Turmeric powder 1tsp
12. Raw cashew nuts, meal texture (not a powder, but not chunky
either) ½ cup
13. Chopped cilantro, leaves and stems 3 tbsp
14. Ground onion, garlic, ginger, chive, celery and time 4 tbsp
METHODOLOGY:
1. Grind coriander seeds and aniseed to a fine powder

2. In the bowl, combine all the filling ingredients: ground cashews,
cilantro, mango powder, cumin, salt, cayenne dash of oil and garam
masala. Stir them together to get an even mix.
3. Cut a ‘X’ into the bottom of each eggplant, from the base to ¾ of
the way to the stem. Be careful not to cut all the way to the stem, or
else the eggplant may break in half when you are stuffing them. If
you can, leave the stems on. They look prettier with the stems on.
This can be done only if you have baby size egg plants like in the
picture. These are seed less. In the Caribbean it is rare to get baby
sized one unless you get a direct pick from the garden.
4. Open an eggplant and pour a spoonful of filling into the X. I found
it easiest to open it in half, pour filling in, then open it in the other
direction and add more filling. Cram as much filling as you possibly
can in there. The slits of the eggplant can probably be open almost
half an inch (at the cut end) safely. Fill the rest of the eggplants.

There will be filling left over. That is good. We are going to use it still,
so keep it handy. You can also use another way instead of stuffing use
the same masala mix and make a gravy and slice egg plant
5. Heat the oil in sauté pan to medium-high heat
6. Once the pan is hot enough, lay each eggplant in the pan in an
even layer.
7. Sear the eggplants for 1-2 minutes without turning them over
yet.
8. Turn the heat to low and turn the eggplants over carefully with
the tongs. They will still be firm at this point but you do not want to
shake any filling loose or tear the stems off. Let the eggplants sit for a
minute or two. This gives the burner a bit of time to cool down from
the medium-high heat it was on.
9. Pour the remaining filling over the eggplants now, then get the
pan’s lid and cover the pan. We cover the pan so the steam from the
eggplants stays inside and helps to half cook the eggplants.
10. Every 5-8 minutes, remove the lid, turn the eggplants over, and
then replace the lid (the lid will drip a lot of water from the condensed
steam – make sure it pours back into the pan!). Do not overcook as
these have to be cooked in the gravy still
11. Heat oil in a deep pan. Cook grind seasoning masala mixture
(Coriander, anni seed, turmeric) and diced tomatoes until oil
separates. Add the fenugreek or methi leaves and stir well. Make sure
there is enough moisture. Now place gently the stuffed egg plants into
the pan and cook covered on a medium heat first and as the mixture
begins to boil reduce the heat to the lowest.
12. This is where we play the waiting game. You cannot turn the
heat higher here to speed up the cooking, because the spices will burn
and taste bad long before the eggplant finishes cooking. So we have
got the heat on its lowest setting and we will let the pan’s heat and
the steam slow-cook the eggplants until they are tender and
saturated with spice-flavor, and avoid burning the spices and cashew
nuts

13. When done, transfer the eggplants to a serving plate and spoon
out any remaining oil-spice mixture. This can used to drizzle over the
eggplants, if you like.
14. Sprinkle a few more cilantro leaves over the eggplants for a
garnish.
Stuffed eggplants! Stuffed vegetables are always pretty impressive

(despite being relatively easy to make) and this dish is probably just
interesting enough to take it to the next level of impressiveness. It’s
tender, succulent, and the flavors are very lively. Enjoy.
Serve with plain roti or paratha or as accompaniment with other

items.

I ndian cuisine is very wide range. And the same vegetable can be
made in many different ways. This speaks of man’s ingenuity
constant effort to prepare a new dish or make variations in the
existing one. Dum aloo is one of the favorite dishes of Kashmiri’s and
North Indians. Since this dish is a potato based dish we will
compliment with other dishes that will make the main course
healthy. This is important when planning menus. Potato is
carbohydrate that affects the LDL level of cholesterol. Reduce its
consumption. And it you need to use it always balance the nutrition
value.
For this purpose we will add green peas and garnish with bell pepper.
To accompaniment we will make lentils rich shahi style. This will be
served with plain rice and whole wheat flour roti and fresh garden
salad. You do not need any yogurt dish to accompany as the vegetable
has yogurt. The platter not only looks pleasing instead it has
nutritional values as well.
Here we will give only Dum Aloo recipes as other recipes are given
earlier. Still you can watch the demonstration.

INGREDIENTS:
1. Aloo / Potatoes small or medium even sized 2 lbs

2. Salt To Taste
3. Ghee or oil for searing
4. Coconut oil 3 Tbs
5. Onion finely chopped 1 large
6. Tomato puree ¾ Cup
7. Yogurt plain beaten ½ Cup
8. Bell pepper deseeded and sliced 1
9. Garam masala powder 1 tsp
10. Bay leaves 4
11. Onion, garlic, ginger paste ½ cup
12. Cumin seeds 1tsp
13. Red chilies / degi mirch 1 tsp
14. Kitchen Queen spice mixture 3 tbs
METHODOLOGY:
1. Peal the aloo (potatoes), and prick all over with a fork and soak in
the water with little salt for 2 hours.
2. Dry the potatoes on a cloth and
3. heat the ghee or oil and Deep fry the potatoes until golden brown
or if you are conscious of too much fry stuff then just sear the potatoes
golden to bind the starch. Drain and set aside.
4. Heat the oil in a thick bottom pan crackle cumin seed and fry
onions until golden.
5. Mix onion etc paste, spice blend together in some water for spice
mix to well soak. Stir the mix into onion
6. Cook until oil begins to separate and the aroma fills
7. Stir in the tomato puree, well beaten yogurt and salt
8. Add the aloo (potatoes) and hot water and stir over first medium
heat and then lower the heat and simmer for 5 minutes.
9. Add garden peas and sliced bell pepper and simmer again
10. Sprinkle the dum aloo with pepper and garam masala and cook
for few minutes

11. Garnish with coriander leaves
Serve with roti or naan, or paratha, or rice. Serve by itself or as

accompaniment with other dal and fresh garden salad.

T his is basically a north Indian recipe. However there are certain

adaptations of this in Manchurian style of cooking as well and in
others as well.
It is done in Shahi tomato gravy or white gravy. But whatever be the
gravy used it is delicious.
INGREDIENTS:

1. Cabbage 1 large
2. Carrots 4 large
3. Beet root 1 large
4. Boiled potatoes mashed 4 large
5. Fresh tomatoes 5-6 medium
6. Onion, garlic, ginger paste 3 tbs
7. Seasoning cive, celery, time etc 2 tbs
8. Chopped coriander ¼ cup
9. Besan flour/corn starch 2-3 cups
10. Salt to taste
11. Oil to fry and cook
12. Blend of spices 2 tbs
13. Garam masala 1 tsp
METHODOLOGY:
1. Wash, clean the cabbage, beet root and carrot and grate like for
Coles-law
2. To this add mashed potatoes, salt, garam masala, finely chopped
onion, green chilies,
3. To increase the protein content you can mix besan flour or allow
without besan. The mashed potato will help to make the shape.
4. Mix well all the ingredients of your choice.
5. Form round balls (size of a table tennis ball size). You can flatten
the ball to give any shape of your choice. Set aside if possible in friz
for 1 hour
6. If you are not using besan flower then roll the balls in the corn
starch and set aside for 1 hour in friz.
7. Deep fry until golden brown on low heat so that these are coked
inside out. Set aside

8. Now prepare the gravy of your choice by first heating oil and
adding the mix of pastes and spices, cooking until the oil separates.
Add tomato puree, freshly diced tomatoes. You can prepare the gravy
milk based, yogurt based or water based. In case it is water based it
will be watery.
9. As option you can use almond paste to thicken the gravy.
10. Never allow the koftas to remain cooking in the gravy for long as
this will make these break
11. After the gravy is ready you can place the koftas in the shallow
casserole dish and then pour the hot gravy in portion as certain gravy
will be soaked by the balls. Make sure you have additional gravy to
top after the initial gravy is absorbed.
12. Garnish with coriander leaves with a few strands of carrot and
beet root.
Serve with plain rice or the choice of roti by itself or as

accompaniment with other things for a complete dinner or lunch
occasion.

W hereas vegetable Kofta is quite common this dish is very special

and occasionally made quite rich. Vegetable Kofta you can make
from rich to ordinary consistency to suit the occasion and more so
when you are plagued with the situation with taste and you do not
know what to cook to please the taste buds. Malai Kofta is very
special. And we will cook as elegant and aesthetic dish full of flavor,
richness, nutrition and appearances. This dish we will cook in
Mughlai style quite rich.

INGREDIENTS:
1. Paneer 300 gms

2. Boiled mashed potato 10-12 lrg
3. Powder milk 3 tbs
4. Salt to taste
5. Finely chopped coriander, chive, celery 1 cup
6. Green chilies finely chopped 2tsp
7. Cashewnuts broken into fine pieces 1cup
8. Garam masala 1tsp
9. Corn starch 1 cup
10. Fresh tomatoes 4-5 med
11. Onion, garlic, ginger paste 1 cup
12. Seasoning chive, celery, time etc. 2 tbs
13. Masala Shahi paneer/ Kitchen queen 2-3 tbs
14. Tomato puree 1 cup
15. Finely chopped coriander for garnish ¼ cup
16. Oil to fry and for gravy
METHODOLOGY:
1. In a mixing bowl mix mash potato, finely crushed Paneer, milk

powder/mawa, salt, garam masala, chopped herbs, chilies, and salt.
Mix well and into a smooth mix pliable ready to form round balls or
the shape of your choice.
2. To this add and mix well cashew nuts. And form round balls or
the shape of your choice. Roll in corn starch vigorously and using
palms smoothen the Kofta so that corn starch is stuck well. Set aside
for about an hour in friz.
3. Heat oil. And on low heat gently fry the balls into golden brown
color. Place on paper towel to soak the excess oil. And set aside.

4. Now prepare the gravy of your choice by first heating oil and
adding the mix of pastes and spices, cooking until the oil separates.
Add tomato puree, freshly diced tomatoes. You can prepare the gravy
milk based, yogurt based or water based. In case it is water based it
will be watery.
5. As option you can use almond paste as well.
6. Never allow the Kofta to remain cooking in the gravy for long as
these will mash up
7. After the gravy is ready you can place the Kofta in the shallow
casserole dish and then pour the hot gravy in portion as certain gravy
will be soaked by the balls. Make sure you have additional to top after
the initial gravy is absorbed.
8. Garnish with coriander leaves with a few strands of carrot and
beet root.
Serve with plain rice or the choice of roti by itself or as

accompaniment with other things for a complete dinner or lunch
occasion.
Bonne appetite.

‘D o pyaza’ denotes presence of double the quantity of onions than

that found in any other style of preparation. The curds added
towards the end of this dish add more sharpness to this dish. This is
one of the popular Bhindi dish both at home and restaurants as well.
In the restaurants this dish is widely demanded as combination at
dining times. And also when serving buffet this dish is included in the
menu to minimize the total cost.
INGREDIENTS:
1. Bhindi (ladies finger), sliced 3 cups

2. Onions, chopped 3 large
3. Nigella seeds (kalonji) 1 teaspoon
4. Turmeric powder (haldi) ¼ teaspoon

5. Ginger paste 3 teaspoons
6. Green chillies, chopped 1 to 2
7. Thick yogurt whisked ¾ cup
8. Oil 3 tablespoons
9. Salt to taste
10. Coriander powder 1 ½ tsp
11. Tomatoes cut into wedges
12. Garam masala
METHODOLOGY:
1. Wash and thoroughly dry bhindi. This is important, if they are

wet, the curry will become very slimy! You can spread them on a
kitchen towel for a few hours or overnight, to dry them properly.
You can also give them a rub with a kitchen towel. Remove and
discard the stalk ends.
2. Slice into 1 inch pieces.
3. Heat oil in a wok or kadhai.
4. Add cumin seeds and asafoetida powder and let seeds
splutter/turn brown.
5. Add ginger, onions and garlic and fry until onions are golden
brown, not dark brown.
6. Add bhindi and all the spices, except garam masala
7. Stir fry for a few minutes, reduce heat to low-medium and cook
covered for 15 minutes or so. Fresh bhindi cooks very quickly. DO
NOT ADD WATER. Green vegetables have their own water,
which is released during cooking.
8. Add chopped tomatoes and stir fry on high, for 2-3 minutes.
9. Add whisked yogurt and mix
10. Add garam Masala. Stir fry until all the natural water is
evaporated and the bhindi/onions looks shiny with oil.
Serve hot with Chapatti or as accompaniment of other vegetables and

daals

S tuffed Bhindi is another very popular and savory Bhindi dish. It is

somewhat time consuming. Therefore this dish is rarely found on
the menus of the restaurants. I have always wondered why this dish
is not included in the menus. Anyways make this dish and enjoy its
taste and richness.
INGREDIENTS:
1. Bhindi, Washed And Dried And Sliced 500gms

2. Oil 3 Tbsp
3. Cumin Seeds (Jeera) 1 Tsp
4. Onion, Chopped Medium Sized
5. Chilies, Seeded And Chopped 2 Green
6. Onion Ginger, And Garlic Paste 4tbs
7. A Pinch Of Asafetida Powder
8. Tomato Chopped 1
9. Tomato Paste And Puree 1 Cup
10. Yogurt ½ cup
STUFFING:
1. Coriander Powder 3 Tsp

2. Turmeric Powder 2 Tsp
3. Ground Fennel (Saunf) 2 Tsp
4. Dried Mango Powder (Amchur) 2 Tsp
5. Chili Powder Or To Taste ½ Tsp
6. Salt To Taste
7. Oil To Prepare The Stuffing

METHODOLOGY:
1. Cut the stalk of each okra and make lengthwise slit.

2. Heat the oil and Combine stuffing ingredients and mix well. And
allow to cook until the stuffing is ready
3. Stuff each okra with the mixture and set aside
4. Sauté cumin with the little oil until it starts to crackle.
5. Add onions, green chilies and ginger paste, tomato puree until oil
separates. Now add asafetida and cook for a few seconds.
6. Add diced onion and tomato and cook until it turns pulpy.
7. Add yogurt and cook until done on low heat
8. Add the okra and cook until tender and well coated with the
sauce (masala).
Serve stuffed bhindi hot preferably with chapati, paratha or rice or as

accompaniment.

T his recipe uses one of the most common items Aloo. Aloo is
carbohydrate and cannot come in the category of vegetables. Still
aloo occupies a very important place in Indian Kitchen. Aloo is the
source of cholesterol therefore its consumption should be avoided as
much as possible.
In this particular recipe I am also using sweet potato which is very

nutritious due to its time release if sugar in the body. Also I have
transformed the recipe to make it rich in shahi style along with
cashew nuts.
INGREDIENTS:
1. Potato (Aloo) 150 gms

2. Sweet potato 150 gms
3. Cashewnut (Kaju) soaked in ¼ cup water 4 tblsp
4. chopped Ginger 1 tblsp
5. chopped Garlic 1 tsp
6. Black Cumin Seed (Shah Jeera) ½ tsp
7. Bay Leaf (Tej Patta) 1
8. Chopped Onion 2
9. Turmeric (Haldi) 1tsp
10. Garam Masala ¼ tsp
11. Chopped Coriander Leaves
12. Yogurt ¼ cup
13. Milk ½ cup
14. Oil for frying and cooking
15. Dry coconut milk 1 pk
METHODOLOGY:
1. Wash potatoes and sweet potato. Peel and cut them into 1 inch
pieces.
2. Fry the potatoes and sweet potato to a deep golden brown and
keep aside.
3. Grind cashew nuts into a smooth paste,
4. Grind onion ginger and garlic to a paste and keep this paste
aside.
5. Heat some of the oil in a heavy bottomed pan.
6. Add black cumin and bay leaf. Wait for 30 seconds till cumin
seeds stop spluttering.
7. Add remaining onions and cook on low flame till onions turn soft
but do not let them turn brown.
8. Add turmeric and coriander powder and garam masala. Stir to
mix well. Cook adding water if necessary
9. Add the seasoning paste prepared earlier. Cook for 1 minute.
10. Add yogurt and stir fry till water evaporates. Cook till it dries.
11. Add milk and about ½ cup of coconut milk mixed in water to the
gravy.
12. Boil and simmer for 2 - 3 minutes.
13. Add the fried potatoes and chopped coriander to the gravy and
simmer on low flame.
14. Cook on low flame till the gravy thickens and coats all the
potatoes.
Serve hot with nan or paranthas.
Note: Because of sweet potato the taste will slightly sweetened. You
can remove if you wish to do so. I am using sweet potato because the
sugar in it is released timely and it is better than potato.

O riginating in the Deccan regions of India especially Hyderabad.

And now this dish has become favorites of food lovers word over.
Indian recipes are always a favorite among people who want to learn
a new culture of food. There are many different recipes for the same
dish in India, and just as with any kind of recipe, you have to test and
adjust to your own likings so is the case with an Indian dish. Trying
Indian recipes is something any cook should try because the Indian
cuisine has lots to offer people who love good flavor and textures in
their foods.
Indian food recipes offer some of the widest range of foods that you
will ever come across. Rice dishes in particular are one of the
favorites among Indian cooks and serve as a nice base for any main
dish. Many of the main dishes will call for a certain type of Indian rice
dish to be served with in the recipe. Rice dishes are typically among
the easiest of all Indian food recipes to substitute ingredients for.
They are also one of the easiest recipes to follow. The aroma of rice
cooked from an Indian food recipe will surprise you as it fills the
room. Many of the ingredients smell so good as they are flavoring the
rice that you will want to serve it often just to fill your home with the
wonderful smells produced while cooking. The look of the rice made
from Indian food recipes is important as well. They like to have
colorful ingredients included which can really make your dinner plate
look appealing for you and your guests who get to sample the rice.
If you are a vegetarian, you will find many easy Indian recipes that
will adhere to your choice of diet. These recipes are not only delicious;
they are also a good source of nutrition for your body. Indian recipes
are well known for being meals that are meatless, so it just makes
sense that a vegetarian would gravitate to the Indian cuisine for their
meals. You can only eat the same types of meals so many times before
it starts to get boring. Learning some of the easy Indian recipes will
help you to add new foods and dishes to your diet. No matter what
time of day it is that you want to eat an Indian meal or do some
Indian cooking, you can find an easy Indian recipe for breakfast,
lunch or dinner. Even find appetizers and breads that will make your
mouth water just reading the ingredients and how it is made. This is
the reason I am giving you so many recipes with cooking simplified
for a novice.
Soups, salads and snacks top the favorites for people who have tried
Indian recipes in the past. Many people continue to make the easy
Indian recipes over and over again and enjoy saying they are serving
Indian food to their guests and family. If you are tired of the same old
thing when it comes to eating as a vegetarian, start looking for an
easy Indian recipe that you can make. You may have found your new
favorite food to make and eat. Sharing your recipes with other

vegetarians is also fun because they many have an even easier way to
make the same Indian dish.
INGREDIENTS:
1. Boiled vegetables (9 varieties – potatoes, carrots, green peas,

french beans, cauliflower, bell pepper, cluster beans, corn cornels and
baby corn) 3 cups
2. Grated Paneer 150gms
3. Tomatoes 3
4. Grated onions 2
5. Ginger paste and Garlic paste 3 Tbsp
6. Salt to Taste
7. Turmeric Powder 1 tsp
8. Red chilli powder 1½ tsp
9. Coriander powder 1 tsp
10. Garam Masala Powder 2 tsp
11. Cream 2 tbsp
12. Vegetable oil 4 tbsp
13. Ghee 1 tbsp
14. Milk / water 1 cup
15. Dry fruits (cashew nuts, raisins) ¼ cup
16. Coriander /cilantro leaves for decoration
METHODOLOGY:
1. Boil tomatoes till tender. Allow them to cool. Then peel off the
tomato skin to make puree. Readymade tomato puree can also be
used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on
medium heat.
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden
brown.
4. Add salt, turmeric powder, red chilli powder, coriander powder,

garam masala and fry for 2-3 minutes or until oil separates.
5. Next add tomato puree and dry fruits. Stir well and cook the
mixture for 4 minutes. Ensure that the mixture does not stick to
bottom of pan.
6. Add milk or use water alternatively. Bring it to boil. Reduce the

heat and cook until the gravy becomes thick.
7. Add Paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7
minutes on low heat until done.
Serve the Navratan Korma hot. Put cream and chopped coriander
leaves on the Navaratan Korma serve with Naan, Paratha, Plain Roti
or rice of your choice. You can serves this alone or complementing
with other daals and vegetables for a savory dinner.

I t is usually considered a type of curry. The name originated

because of Nizam of Hydrabad who was very fond of culinary.
Korma – sometimes spelled kormaa, qorma, kavurma, khorma, or
kurma is a dish originating in South Asia especially in Hydrabad. It
is made with yoghurt, cream, nut and seed pastes or coconut milk.
Both vegetarian and non-vegetarian kormas adorn the culinary tables
both for lunch and dinners throughout the world.
Korma has its roots in the Mughlai cuisine of modern – day India. It
is a characteristic Persian – Indian dish which can be traced back to
the 16th century and to the Mughal incursions into present – day
Northern India, Pakistan and Bangladesh. Classically, a korma is
defined as a dish where meat or vegetables are braised (cook meat or
vegetables, by browning briefly in hot fat, adding a little liquid, and
cooking at a low temperature in a covered pot with water, stock, and
apple yoghurt or cream). The name is in fact derived from the Hindi
and Urdu words for ‘braise’. The technique covers many different
styles of korma.
The flavor of a korma is based on a mixture of spices, including

ground coriander and cumin, combined with yoghurt kept below
curdling temperature and incorporated slowly and carefully with the
meat juices. Traditionally, this would have been carried out in a pot
set over a very low fire, with charcoal on the lid to provide all-round
heat. A korma can be mildly spiced or fiery and may use lamb,
chicken, beef, Paneer, vegetables and some kormas combine meat and
vegetables such as spinach and turnip. The ‘dopiaza,’ featuring a
large quantity of onions, is a form of korma, as is the Kashmiri dish
‘rogan josh’ or ‘rogan gosht’. The term ‘Shahi’ used for some kormas
indicates its status as a prestige dish, rather than an everyday meal,
and its association with the court.
‘Korma’ based recipes are very popular in Indian restaurants in the

United Kingdom. In the UK a korma usually refers not to a particular
cooking technique but to a curry with a thick, cream-based sauce or
gravy; this bears little resemblance to a classical Indian korma, as it
is not braised. The korma popularized in UK curry houses is
invariably mildly spicy and may often feature nuts, usually almonds
or cashews, and coconut.
COOKING TECHNIQUE
The korma style is similar to all other braising techniques in that the
meat or vegetable is first cooked briskly or seared using a high heat
and then subjected to long; slow cooking using moist heat and a
minimum of added liquid. The pot may be sealed with dough during
the last stages of cooking.
Chicken or other poultry requires fairly thorough coating with the

spice mixture, or marinating, and heating evenly in cooking oil or
ghee at a high enough temperature to cook through, followed by a
cooling period after which yoghurt and/or cream may be added.
However, lamb requires a very brief initial searing to brown the
surface of each piece, followed by a braising at a continuous low
temperature. This prevents the lamb from toughening, a particular
problem if a large amount is to be cooked; temperature heterogeneity
is difficult if the mixture is left to stand. This low cooking
temperature is usually quite difficult to achieve, but if done correctly
results in a memorable dish.
The korma can make use of a technique called bhogar: later in the
cooking, additional spices are mixed with heated ghee and then
combined with the sauce formed by the braising; the pan is then
covered and shaken to release steam and mix the contents.
There is a wide variation between individual korma and other ‘curry’

recipes. Chili and ginger are often used, but the precise method of
preparation results in widely different flavors. Bay leaves or dried

coconut may be added. Coconut is predominantly a South Indian

flavoring.
BASIC KORMA
INGREDIENTS:
1. Blanched almonds 1 cup

2. Cashews 1 cup
3. Yogurt 1 cup
4. Milk (low fat or skim) 1 cup
5. Green cardamoms, crushed by hand 6
6. White pepper 2 tsp
7. Salt to taste
8. Vegetable oil 4 tbsp
9. Garlic paste (minced garlic soaked in water) 1 tbsp
10. Ginger paste (minced ginger soaked in water) 1 tbsp
11. Saffron 1 pinch
12. Curry leaves or powder (optional)
METHODOLOGY:
1. Soak almonds, cashews and cardamoms in water for at least 15

minutes.
2. Put soaked almonds, cashews and cardamoms into blender with
yogurt, milk, pepper and salt (if desired) and blend until smooth. If
mixture is too thick, add water and blend again.
3. Put oil in frying pan and cook garlic paste and ginger paste over
medium low heat until light brown. And add a pinch of saffron. Add
a little curry (leaves are preferable to powder) if desired, then add the
blended mixture and cook for 7 minutes.
4. To this basic sauce you can add any of the following: steamed
vegetables, sautéed lamb, sautéed chicken etc. Then cover and cook
until fully heated and blended.
For Kashmiri dishes (particularly chicken), add dried fruit before

adding meat and vegetables.


P aneer Tikka Masala is a typical North Indian dish of Paneer.

Alike other dishes this dish is the example of man’s ingenuity.
The chefs have spent so much time in creating new dishes. All the
dishes of Paneer are quite savory and high in demand. In vegetarian
dishes Paneer dishes are most widely accepted and demanded
worldwide.
In this Paneer is first marinated in a thick yogurt sauce and then

cooked in oven or tandoor before the vegetables and Paneer are folded
in a thick and rich gravy.
INGREDIENTS:

For the Tikkas:
1. Paneer cut in 1 inch cubes 2 cups

2. Sweet pepper cut in square pieces 1
3. Onion, cut in squares 1
4. Tomato, deseed and cut in squares 1
5. Thick yogurt ½ cup
6. Red chili powder 2 tsp
7. Turmeric powder ½ tsp
8. Ginger paste 1 tsp
9. Garlic paste ½ tsp
10. Dried fenugreek leaves 1 tsp
11. Garam masala ½ tsp
12. Tandoori masala 1 tsp
13. Juice of lime 1 tbs
14. Salt to taste
15. Cilantro, finely chopped
For the Gravy:
1. Tomato puree 2-3 cups

2. Onion finely chopped 1
3. Garlic and ginger paste 2 tsp
4. Tandoori masala 2 tsp
5. Red Chili powder 2 tsp
6. Cashewnut paste 2-3Tbs
7. Sugar 1 tsp
8. Salt to taste
9. Butter 2 tbsp
10. Cream ½ cup
11. Chopped cilantro for garnishing
METHODOLOGY:

For the Tikkas:
1. Combine all ingredients for the tikkas from yogurt onwards

except vegetables and mix well.
2. Then add the vegetables pieces and Paneer, and mix well till all
the pieces are covered with the marinating sauce.
3. Leave it for 4-5 hours, preferably overnight. Keep it in the fridge
to avoid contamination.
4. When ready, preheat the oven or the grill. In the meantime,
arrange the marinated vegetables and Paneer on a skewer.
5. Cook over charcoal or in the oven until some brown spot appear.
Do not overcook.
For the Gravy:
1. Heat butter in a pan. Add the onions and garlic paste and sauté
for 3-4 minutes.
2. Add the tomato puree and cook until oil separates it may take
approximately 4-5 minutes on a medium-slow flame. Here you have to
use your discretion experience and intuition.
3. Add the tandoori masala, salt, sugar, red chili powder, cashew
nut paste and cream. Mix well. And cook on low heat.
4. Remove from fire and blend to make smooth gravy.
Serving:
1. Before serving boil the gravy

2. Gently fold in the grilled Paneer and vegetable pieces and let it
cook for 1-2 minutes.
3. Garnish with cilantro and serve hot with rice, Naan, or parathas.
Other Ideas:

1. In this recipe Paneer can be replaced with any vegetable like

cauliflower or chicken or lamb or fish. The cooking time for different
items will differ.
2. Paneer Tikka can be served without the gravy as barbeque
snacks as well. Sprinkle some chaat masala on it and serve with
green chutney.

T his is one the basic home recipe. I say it is a basic recipe because
just by replacing ingredients various other dishes can be created.
Dishes like Cauliflower and potato and peas; peas and mushroom etc
can be prepared. It is one of the most common and liked recipe.
However to change its nutritional values certain changes are made
either in the recipe or the combination platter if you so wish to use
this dish. This can be done by changing the configuration of protein,
carbohydrate and other contents. In our daily diet we can use this
criterion. Rice, flour, and potato come in the category of
carbohydrates. We do need carbohydrates as part of our daily food
intake but in a well-balanced proportion along with variety of
proteins, fresh vegetables, and good saturated cooking oil. This
particular combination of platter is being balanced.
INGREDIENTS:

1. Potatoes medium sized cubed 1 inch 6

2. Peas fresh or frozen 1cup
3. Mushrooms fresh or canned (optional) 1 cup
4. Shreegun Kitchen Queen Masala 3tbs
5. Onion, garlic, ginger paste 4-5tbs
6. Tomato paste or puree 1 cup
7. Diced tomatoes 1 cup
8. Green Chillies 1
9. Oil to cook 3-4tbs
10. Salt to taste
11. Coriander leaves finely chopped 2tbs
METHODOLOGY :
1. Heat oil in thick bottom pan on medium heat

2. Fry cubed potatoes golden brown. This is an option that clears the
starch from the potatoes
3. Set aside. Mix onion paste, masala, and half tomato puree or paste. Add
this to hot oil and cook on medium or low heat. Make sure it does not stick
to the bottom. Cook until half done. Add diced tomatoes and cook until
tomatoes soften and melt. You may need to add water if getting dried.
4. Now add potatoes and mushrooms (if used) and mix lightly by reducing
the heat. Simmer for a few minutes
5. Add water for gravy and allow the mix to come to a boil.
6. Add peas and simmer the mix for 5-10mins to get the required
consistency of the vegetable.
7. Garnish with coriander leaves
8. Serve as combination with rice or roti of your choice.
Tip: To make this vegetable richer you can replace water with milk and if
you like at serving time add a dash of fresh cream. With all this its
configuration changes but not the calories. If you are making this dish richer

then you can finish other dish less rich. Blend your taste, and nutrition to
balance your meals as savory treat.

Thus the Volume 1 is in your hand.
This is followed by the Volume 2
Daals, Rice, Roti, Sweets

Cooking Taoshoshobuddha Way Volume 1 PT 3

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COOKING TAOSHOBUDDHA WAY VOLUME 1 2010

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 1

1. Fresh yogurt well beaten 1 cup

1. Grind together dry cashew, and bread.

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 3

1. This is Almond based white recipe.

Blanched almonds without skin 1Cup

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 4

1. Grind blanched almonds to obtain milk. Do not make it too

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 5

Shahi or Tomato Gravy

1. Garlic paste 2 tbsp

13. Saunf 1 tbsp

4. Add chilli powder, turmeric powder, coriander powder and

5. Add ginger garlic paste and continue cooking.

6. Add tomato paste and stir till oil floats.

7. Stir in cashew paste and continue to simmer for another few

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 7

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 8

1. Paneer cubes 250 gms

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 9

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 10

B asically a dish from the North western state of Punjab Shahi

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 11

1. Paneer (cubed) 250 gm.

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 12

5. Garnish with chopped coriander and grated paneer.

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 13

I t is a very popular restaurant dish that you can make at home.

Karahai Paneer is such a savory dish of Paneer. The name is

1. Paneer (cubes) 250gms

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 14

1. Cut capsicum into pieces.

Serve hot with naan, or rice by itself or as accompaniment with other

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 15

A ny dish made including paneer is very tasty and quite rich in

1. Paneer cubes 2 cups/500gms

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 16

1. You can Take 4 large onions, 1 head of garlic, 2” piece of ginger, a

2. Cube the paneer into 1” pieces.

3. Cut the bell peppers into 1” squares

6. Add all the powder masala and continue cooking without

7. Add bell peppers and mix well

10. Finally add the cream. Simmer for 5 minutes.

11. Garnish with coriander leaves.

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 17

W hat a combination Paneer and Malai Korma? Before I go into

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food.

Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of

What makes the Hyderabadi Cuisine special is the use of special

The word ‘Nawabi’ is as synonymous with the Hyderabadi cuisine as

Korma is a specialty that was born and grew up in the warmth of

1. Malai (thick top cream of milk) 2 cups

1. Make a paste of ginger and garlic.

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 19

Tip: We can use this recipe to prepare mixed vegetables or cauliflower

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 20

M aking tasty and nutritious dish out of common and basic

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 21

1. Green Peas 1 cup

COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 22

3. Heat butter in a pan, add the cumin seeds.