InstantPot: Palak Paneer

Chop 14 oz Paneer into small pieces and keep aside in bowl of warm water.

Start the Instant pot in "Saute" mode and heat a tbsp of Oil.

Splutter a tsp of Cumin Seeds and add a tsp of Ginger Garlic Paste, 3 chopped Green Chillies and a chopped Onion. Saute until onions turn golden brown, for 2 minutes.

Add a chopped Tomato, a pinch of Turmeric, a tsp of Red Chili Powder, a tsp of Coriander Powder and Salt to taste. Mix well and allow to cook for 2 minutes.

Add 1/4 cup of Water and mix well. Add 1 lb of Spinach and close the lid with vent in sealing position. Press "Cancel" and set on Manual  / Pressure Cook on "High" for 2 minutes. 

Once the Instant Pot beeps, do a 5 minute natural pressure release and switch off the Instant Pot. Open the lid and blend everything with an immersion blender until smooth and creamy. Add 1/2 cup of Heavy Whipping Cream and mix well. Add the paneer pieces and a tsp of Garam Masala and close the lid until serving.

Chocolate Eclair Cake (No Bake)

Pudding - In a bowl, mix 2 3.4 oz Instant Vanilla Pudding packages into 3 1/2 cups of Milk until smooth. Mix in a tub of Cool Whip (8 oz).

Assembly - Spray oil in a 9x13 Pyrex pan and line it with a single layer of Graham Crackers. Fill in the gaps with broken crackers. Pour half the pudding over the layer and spread evenly. Line a second  layer of crackers and pour the rest of the pudding over it. Line with a third layer of crackers. You'll need a full box of Graham Crackers.

Microwave a tub of Chocolate Frosting (after removing the foil) for 30 seconds and then carefully spread it over the third layer of crackers.

Refrigerate for 8 hours or overnight. Serve chilled.

Hyderabadi Chicken Dum Biryani

Heat 1/3 cup of Oil in a pan and add a finely sliced large Onion. Saute till the onion is brown and drain them to a plate.

In a large cooking pot, add washed, drained 1/2 kg Chicken, a tsp of Shahi Jeera, a Bay Leaf, 2 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 1/3 cup of Fried Onions, 2 tbsp of chopped Coriander Leaves, 2 tbsp of chopped Mint Leaves, 2 tsp of Ghee, Juice of a Lemon, a tbsp of chopped Green Chilli, a tsp of Cumin Powder, a tsp of Coriander, 1/2 tsp Garam Masala, a pinch of Turmeric Powder, Salt as needed, oil from fried onion and a cup of Yogurt. Massage each chicken piece with the masalas to coat well for 20 minutes. Marinate for 4 hours in the refrigerator.

Bring 2 liters of Water to boil in a large cooking pot. Add a tsp of Shahi Jeera, a Bay Leaf, a Cinnamon Stick, 3 Cardamoms, 4 Cloves, a tbsp of Ginger Garlic Paste, 2 tbsp of Salt. When the water comes to a boil, add 1 1/2 cups of Basmati Rice and let cook until the rice is 70% cooked. 

To the marinated chicken pot, add the drained Rice over the chicken. Layer with chopped Mint and Coriander Leaves, a pinch of Garam Masala, 3 tbsp of Saffron infused Milk, Ghee and fried Onions. Cover with tissues and a lid. Cook on medium heat for 10 minutes and another 8 minutes on low heat. Remove from heat and let it rest for 20 minutes. 

Serve warm with raita. 

Banana chocolate chip Overnight Oats

In a 8 oz widemouthed "Ball" container, add ½ cup of Rolled Oats, ⅓ cup of Greek Vanilla Yogurt, ⅔ cup of Milk, a tsp of Chia Seeds, 1 tsp of Honey/Maple Syrup. Mix well and refrigerate overnight. 
Before serving, top it off with ½ chopped ripe Banana and 2 tbsp of Chocolate Chips. 

Apple Cinnamon Overnight Oats

Add 1/2 cup rolled Oats to 8 oz widemouthed "Ball" container and pour in 1/2 cup of Milk and 1/4 cup of low-fat Yogurt. Add in a layer of 1/2 cup chopped Apples, and top off with 1/8 tsp of Cinnamon, a tsp of Honey, and a tsp of Chia Seeds. Place in fridge overnight and serve.

Lemon Bread

Prep - Grease and flour a 9x5 loaf pan. Pre-heat oven to 350F.

In a large mixing bowl, soften 3/4 cup of Unsalted Butter. Add in 3 Eggs and 3/4 cup of Milk and beat util incorporated. Add in 2 1/4 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 3/4 tsp of Salt, 1 1/4 cups of Sugar and a tbsp of grated Lemon zest and blend well. 

Add 4 1/2 tsps of Lemon Juice to the batter and mix well (Skip this if you want to add the lemon glaze over the bread afterwards). Pour the batter into the loaf pan and bake for 75 minutes (1:15 hours) or until the toothpick test is passed. 

Optional - Heat a small pan and add 4 1/2 tsps of Lemon juice along with 2 tsps of Sugar stirring constantly till the liquid thickens. Brush the syrup over the bread once the bread is cooled down.  

Mango Pistachio Overnight Oats

In a 8 oz widemouthed "Ball" container, add 1/2 cup rolled Oats, a tbsp of Chia Seeds, 1/2 cup Milk and 1 tsp of Honey. Mix well and refrigerate overnight.
Add 1/2 cup diced Mango pieces and a tsp of sliced Pistachios before serving. 

Bread Vada

Preparation - Take 6 large White Bread slices and crumble them into small pieces. Add ¾ cup of Yogurt, ½ cup of Rice Flour, ¼ cup of Sooji, ½ tsp of Cumin Seeds, ½ finely chopped Onion, an inch of finely minced Ginger, 4-5 Curry Leaves, 3 finely chopped Green Chillies, few finely chopped Coriander Leaves and 2-3 finely chopped Mint Leaves to the bowl, Add Salt to taste and mix to form a soft dough. 

Vada - Make small balls, gently flatten them on the palm and make a small hole in the center. Deep fry in oil till golden brown, drain on paper tiwel and remove the excess oil. Serve hot with Chutney, Tomato ketchup or Sambar. 

Guntur Kodi Vepudu (Chicken Fry)

Masala Powder - Dry roast 3 to 4 Guntur chilies, 1 tbsp of Coriander Seeds, 1 tbsp Desiccated coconut, ¼ tsp of Cumin Seeds, 2 green Cardamom, 2 inch Cinnamon stick, 3 to 4 Cloves, Few Peppercorns and grind to fine powder

Marinade - Marinate 250 gms of diced Chicken with Salt to taste, ¼ cup of coarsely crushed Onions, 1½ tsp of Lemon juice, 1 slit Green Chili, 1 tsp of Red Chili Powder, ⅛ tsp Turmeric, 1 tbsp of melted Ghee, 1 tsp of Ginger Garlic paste and set aside for at least 30 mins. Cook the chicken in a pan until fully cooked and there is no moisture left. 

Heat a tbsp of Ghee, splutter few Curry Leaves and add the chicken, ground masala and saute till it comes together. Add ¼ tsp of Black Pepper powder, a tbsp of Cashewnut Powder, and a tbsp of Ghee. Mix well and saute for another 2 to 3 minutes and remove from heat. Serve with rice.

Sour Cream Pound Cake

Prep - Preheat oven to 350F. Keep 3 eggs and a cup of Butter out on the counter so they are at room temperature. Grease and flour a Budnt or Loaf pan. 

In a large mixing bowl, cream  a cup of unsalted Butter with 1 1/2 cups of Sugar. Add 1/2 cup of Sour Cream and mix until incorporated. Add 2 Eggs and 1/2 tsp of Vanilla essence and beat until fluffy. Add in the 1/4 tsp of Baking Soda and 1 1/2 cups of All Purpose Flour to the bowl and mix well. 

Pour the batter into a pan and bake for 45 minutes or until it passes the toothpick test.

Chicken Bhuna Masala

Saute 10 Red Chillies, 2 tbsp of Coriander Seeds, a tbsp of shredded Coconut, a tsp of Peppercorns, 4 Cardamoms, an inch of Cinnamon stick, 3 Cloves, a pinch of Star Anise Powder in a dry pan. Let it cool down and grind to a fine powder. 

Heat 2 tbsp of Oil in the same pan and saute few Curry Leaves, Salt to taste, 2 small Onions, chopped till the onions are golden brown. Add a pinch of Turmeric, a tsp of Fennel Powder, a tsp of Cumin Powder, 1/2 tsp of Ginger Garlic Paste and saute till the rawness of ginger-garlic disappears. Add the 500 gms of diced Chicken and mix well. Cover cook for 5 minutes and then add 2 tbsp of Tomato Puree and cook for 2 minutes. Add the prepared masala, mix well and cook till well incorporated. Add a tbsp of Cashewnut powder and cook for 2 more minutes and serve hot with Rice.  

Carrot Soup with coconut milk

Wash, peel and cube 3 Carrots and keep aside. 

Heat a tbsp of Ghee in a pan, add and saute a sliced Onion, a tsp of Ginger Green Chilli paste for 2-3 minutes. Add the cubed carrots and saute for another 7-8 minutes. Add 6 1/2 cups of Water along with an inch of Cinnamon stick and 4-5 Cloves. Cook till the carrot turn tender, approx 25-30 minutes and then allow to cool. Strain and puree the carrot-onion mixture. Add ¼ cup of Coconut  Milk to the pureed mixture, the left over strained stock and a tsp of Jaggery and let it simmer on medium heat for 5-6 minutes. Add Salt to taste and combine. Serve hot with croutons.

Palakura Kodiguddu vepudu

Heat 2 tsp of Oil in a sauté pan. Add a finely chopped Onion, 2 finely chopped Green Chilies and sauté until golden brown. Add a pinch of Turmeric Powder, Salt to taste and mix well. Add 2 handfuls of finely chopped Spinach Leaves and cover cook on low heat until the leaves wilt. Crack open 4 Eggs into the sauté pan and let it rest for 2 minutes on medium heat. Scramble them until the eggs are cooked. Serve hot with rice or chapathis.

Eggless Tutti Frutti Cake

Preheat oven to 400F and grease a 8" round pan or 4x7 loaf pan with oil. Sprinkle some flour until all sides and bottom of the pan are coated. 

Take a mixing bowl and add a cup of Yogurt and beat until smooth. Add 3/4 cup of Sugar, 1 1/4 tsp of Baking Powder, 1/2 tsp of Baking Soda, 2 tsp of Vanilla essence and beat until frothy. Gently fold in 1 1/2 cups of All Purpose Flour, 1/2 cup of Oil, a pinch of Salt and 1/3 cup of Tutti Frutti. Pour the batter into the prepared pan and reduce the oven temperature to 350F and bake for 35-40 minutes. 

 

Glaze - Once done, brush the cake with a tsp of Milk and put it back in the over for 2 minutes. Remove the pan and rest it for 5 minutes before running a sharp knife around the edges. Gently, turn it upside down and let it cool.

Lemon Chicken

Marinate the 500 gms bite sized boneless Chicken pieces with 2 tbsp of Lemon Juice, a tbsp of Ginger Garlic paste, a pinch of Turneric Powder, Salt to taste, a tsp Red Chilli Powder, 1½ tbsp Oil and set aside for about 1:15 hours.

Heat ½ tbsp of Oil in a pan and sauté a tbsp of minced Ginger, ½ tbsp minced Garlic till golden brown. Add a medium finely chopped Onion, 3 slit Green Chillies and sauté till pink. Add the marinated chicken and sauté until the chicken is half cooked. Add a tsp of Garam Masala Powder, A pinch of sugar and stir for 2 -3 minutes. Add ½ tbsp of soya sauce and cook till the chicken is soft and tender. Add finely chopped handful of Mint leaves and fry till the chicken is well cooked and is dry . Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture. Serve hot.

Chicken Fry

Wash, drain and marinate 500 gms of diced boneless Chicken with 1/2 tsp Turmeric, Salt to taste, 2 tsp of Ginger Garlic Paste, 2 tbsp of Red Chilli Powder, a tsp of Coriander Powder, 1/2 tsp of Garam Masala, a tsp of roasted Cumin Powder, Juice from ½ a Lemon, 2 tbsp of Oil in a bowl. Massage the chicken well for 3-4 minutes.  Set aside in the refrigerator overnight, preferably. If not, marinate for atleast an hour. 

Heat 1/4 cup of Oil in a pan, add a sprig of Curry Leaves, 5-6 slit Green chillies and saute for a minute. Add the marinated chicken to the pan and roast on med-high heat for 15-18 minutes. Once the oil seperates, add a tsp of Garam Masala, 1/2 tsp of roasted Cumin Powder and cook for another 2 minutes. Add 2 tbsp of chopped Coriander Leaves and remove from heat. Serve hot and it can be saved in an air tight container for couple days in the refrigerator. 

Bendakaya Tomato Pachadi (Okra Tomato Chutney)

Wash and pat ¼ kg of Okra on a towel and cut into 1 inch pieces.

Heat a tbsp of Oil in a pan; splutter a tbsp of Mustard Seeds, 2 split Green Chillies, few Curry Leaves and a pinch of asafetida. Add a tbsp of Urad Dal, a pinch of Fenugreek Seeds, a tbsp of Channa Dal and saute for a minute. Add and saute a big sliced Onion along with Salt to taste till they turn light brown. Add the Okra pieces and fry till they lose the raw smell. Add a tbsp of Yogurt to get rid of the stickiness, a chopped Tomato and cook till the mixture is tender. 

Allow to cool, add a inch of Tamarind to the mixture and grind along with a tsp of Cumin seeds and fresh Coriander Leaves without water. 

Cream Cheese Keto Cookies

Cream 1/2 cup of softened Butter, 3 tbsp of Cream Cheese and 1/2 cup of Liquid Sugar substitute along with a tsp of Vanilla extract, an Egg in a bowl. Add 1/2 cup of Coconut Flour, 1/2 tsp of Baking Powder, 1/4 tsp of Salt and beat until smooth. 

Place the mixture on a wax or parchment paper and mould into a log shape. Wrap the dough and secure the ends. Refrigerate the dough at least for an hour. 

Preheat the oven to 350F and line the cookie tray with parchment paper or baking sheet. Remove the dough from the refrigerator and cut it into 1 cm slices. Place the slices on the prepared cookie tray and bake for 17-19 minutes or until golden brown. 

Kerala Parotta and Chicken Salna

Parotta - 

Take 4 cups of All Purpose Flour, a tbsp of Oil, a tsp of Salt and a tsp of Sugar in a large mixing bowl. Slowly add water to make it a soft dough. Cover and keep aside for 2-3 hours.

After greasing the surface and hands with oil, pinch dough to make smooth round tennis sized balls, greasing them with oil. Roll each ball into a 4 or 5 inch roti and let it rest for 10 minutes. 

Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet while smearing oil as you spread the sheet. Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end. Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 minutes. 

On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased. 

Heat a tawa on high heat, place the thick parotta on the tawa and cook on both sides till golden brown on medium high heat. Drizzle oil as you roast them on the hot tawa. Prepare parottas with rest of the rosettes the same way. 

Now take each parotta, place on the work surface and using both your hands, crush them 
together similar to clapping action. This helps to open up the layers of the parotta. Repeat this action with all the roasted parottas. 

Chicken Salna - 

Masala Paste - Roast 3 Cloves, 1/2" inch Cinnamon, a Cardamom, a tsp of Cumin, 1/2 tsp Poppy Seeds, a tsp of Fennel Seeds and a tsp of Pepper Corns for 3-4 minutes on low heat. Grind the roasted ingredients with a small roughly chopped Onion, 2 Green Chillies, 2 tbsp of roasted Chickpeas/ 2 tbsp of Peanuts / 6-7 Cashewnuts and 1/4 cup of Fresh Coconut to a fine paste, adding little water as needed. 

Heat 4 tbsp of Oil in a pan, saute finely chopped 2 Onions and few Curry Leaves for 8-10 minites on medium heat. Add and saute a tbsp of Ginger Garlic Paste for 5 minutes. Add 2 tsp of Red Chili Powder, the cleaned 1 Kg of Chicken and mix. Cook on high heat for 4 minutes, stirring once in a while. Reduce the heat and cover cook for 15 minutes. Add a chopped Tomato and cover cook with lid for 10 mts on medium flame, mixing once in a while. Add the masala paste and cook on medium heat for 3-4 minutes. Add 2 cups of Water, Salt to taste and bring to boil. Reduce the heat and cover cook till chicken is done. Garnish with Coriander Leaves and serve hot with Parotta.

Andhra Chilli Chicken Curry

Paste - Heat a tbsp of Oil in a sauté pan. Sauté a sliced medium Onion until soft, add 8 chopped Green Chillies and sauté for another 2 minutes. Remove from heat and allow to cool. Grind the cooled Onion with a cup of Coriander Leaves, 1/2 cup of Mint Leaves and 10-12 Curry Leaves with 3 tbsp of Water into a thick paste.

Heat 5 to 6 tbsp of Oil in a pan and saute a tsp of Cumin Seeds, an inch of Cinnamon and few Curry Leaves for few seconds. Add finely chopped 2 large Onions and saute until golden brown. Add 3 tbsp of Ginger Garlic paste and saute for another 5 minutes. Add 2 sliced small Tomatoes, Salt to taste and cook for another 5 minutes. Add 1/2 tsp of Turmeric Powder, a tsp of Chilli Powder and mix well. Add 2 lbs of cleaned and drained Chicken pieces and sauté on high heat for 4-5 minutes. Cook for another 8-10 minutes on medium heat mixing in between. Add the green masala paste, a tsp of Garam Masala Powder and mix well. Add 3/4 cup of Water and cook for another 5 minutes. Reduce to the heat to low and cook until the oil separates. Remove from heat and serve hot with Rice or Rotis.

Sour Cream Onion Biscuits

Preheat oven to 400F. Line a baking sheet with parchment paper. 

In a large bowl, take ½ cup of Butter, chilled and cut into pieces. Add  2½ tsp of baking powder, ½ tsp of baking soda, ½ tsp of Salt, a tbsp of Sugar and rub with your fingertips until mixture resembles very coarse sand. Add 2 cups of All Purpose Flour, a cup of Sour Cream and   ½ cup chopped green onion, knead until dough is moistened, then turn out on to a lightly floured surface and lightly knead until the ball comes together smoothly. 

Press dough out until it is ½ inch thick. Use a 2½ - 3 inch round cookie/biscuit cutter to cut rounds, and then place on baking sheet. Dough can be gathered and rerolled once. Bake for 20-24 minutes, until tops of biscuits are golden and sides are puffed and firm. Cool on a wire rack before serving. Makes about 10 biscuits.

Mango Parfaits

Peel, de-stone and cut 2 Mangoes into small pieces and keep aside.
Beat 8 oz of Cream cheese in medium bowl with mixer until creamy. Gradually beat in 1 1/2 cup of Milk. Add 3.4 oz of Jello Vanilla Flavor Instant Pudding mix; mix well. Whisk in a cup of COOL WHIP.
Layer half each of the mangoes and pudding mixture in 8 parfait glasses. Repeat layers.
Top with remaining 1/2 cup of COOL WHIP.

Spinach Artichoke Dip

Preheat oven to 375 F.

Option 1 - Boil 1 1/2 cups cooked and drained Artichoke hearts and a cup of cut Spinach in a cup of water in pressure cooker for 3 whistles. Strain and grind to rough paste.

Option 2 - Steam or Saute 8 oz of cut Spinach until wilted. Coarsely chop 3/4 cup of marinated Artichoke Hearts and mix with the wilted spinach.

In a bowl, melt and mix 8 oz of Cream cheese, a cup of Sour Cream, finely minced Clove of Garlic, 1/2 cup of Parmesan Cheese, 3/4 cup of Mozzarella Cheese, a tbsp of chopped Parsley, Salt to taste and a tsp of crushed pepper flakes. Add the prepared spnach-artichoke mixture and blend well. Spread the mixture into an oven proof dish and sprinkle 3/4 cup of Mozzarella cheese over the mixture. 

Bake for 20 minutes and broil for 2 minutes before serving it hot with nachos, vegetables or crackers.

Creamcheese Cucumber Sandwich

Preparation - Peel and slice ½ an English seedless Cucumber into thin slices. Cut the sides off 8 slices of white or soft wheat bread and keep aside. Leave 8 tbsp of Cream Cheese outside till it reaches room temperature.  Prepare the ½ cup of cilantro mint chutney in advance. 

Cilantro Mint Chutney - Take a cup of Cilantro Leaves, ½ cup of Mint leaves, ½ fresh minced Green Chili,  1/8 tsp of Cumin seeds, a Garlic clove, ½ tbsp of Lemon Juice, Salt and 2 tbsp of Water, if needed into a food processor and process into smooth sauce. Store the chutney in an air tight container in the fridge.

Sandwich - Spread a tbsp of Cream Cheese on one slice and spread tsp chutney over the cream cheese. Arrange 6-7 slices of cucumber on top. Sprinkle a pinch of salt over the cucumbers. Spread a tbsp of Cream Cheese and then one tsp of chutney on the other slice of bread. Place this on top of the cucumbers, to make a sandwich. Repeat for all bread slices. Serve immediately.

Spring Roll Dosa

Veg filling: Heat 2 tsp of Oil in a pan, sauté an inch of minced Ginger, 2 sliced Garlic pods until light brown.  Add a thinly sliced small Onion or 3 thinly sliced Spring Onion Whites, sauteing till translucent. Add 1½ cup of julienne Carrots, Cabbage, Beans and Capsicum (optional), sauteing on high for 3-4 minutes. Add a tsp of Tomato Sauce, ¾ tsp of Chili Sauce, ¾ tsp of Soya Sauce, a tsp of Vinegar, ½ tsp of Pepper Powder, Salt to taste and mix well. Remove from heat.

Dosa: Prep the tawa for dosa on medium heat. Pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " thin dosa and pour some oil (a tbsp) all over the edges and in the center cover it with a lid.

Spread a tbsp of Butter on the dosa and increase the heat to high. Once golden brown and crispy, place the veg filling in one corner and roll to the other side. Remove it from the tawa and cut it diagonally using a sharp knife. Serve it with Coconut chutney and Sambar. 

Lime Coconut Shortbread Cookies

Prep - Preheat oven to 325°F. Toast 1/2 cup of shredded Coconut and keep aside. Melt a cup of Butter and keep aside. 

Add toasted Coconut, 1/2 cup Sugar, 2 tbsp of Lime Zest, a tsp of Vanilla Extract to a bowl and mix well. Add 2 1/2 cups of All Purpose Flour, butter and combine till dough is incorporated. Knead the dough until smooth and add few tsps of Water till it comes together.   

On a lightly floured surface, roll out one of the dough portions to about 1/4-inch thickness and using desired cookie cutters, cut out dough. Place cutouts 1" apart on an ungreased cookie sheet. Repeat with the remaining dough.

Bake for 15-17 minutes, Transfer cookies to a wire rack, and let cool to room temperature. Drizzle each cookie with the lime glaze, adding extra lime zest on top if desired.

Lime Glaze -  In a small bowl, whisk together 2 cups of Powdered Sugar, a tsp of Lime Peel, and a tbsp of Lime Juice until combined. Add in 2-3 tbsp of Water, and whisk until it reaches a good consistency for spreading.

Benarasi Kachori with Aloo Ki Taari

Aloo Ki Taari - Grind 2 medium diced Onion, 2 big diced Tomatoes, 4 cloves of Garlic, ½ inch minced Ginger into smooth paste and keep aside.

Heat a tbsp of Oil in a pan and crackle a tsp of Cumin Seeds. On low heat, add ½ tsp of Turmeric powder, 1 tsp of Red Chilli powder and stir once. Add the onion-tomato paste and cook for 7 minutes, adding Salt to taste. Mix well and add 4 medium Potatoes (previously peeled, boiled and diced) and 2 cups of Water. Mix and cover cook for 15 minutes on low heat. Remove from heat and serve hot with Kachori (Puri)

Kachori - Mix a cup of Maida / Wheat Flour, a pinch of Salt and a tbsp of Ghee in a bowl (looks like bread crumbs). Add enough  water to make soft dough and leave it covered for 10-30 minutes. Make small puris out of the dough and deep fry till golden brown in a hot oil. Serve with Aloo ki Taari. 

Paneer Bhaji with Pav

Heat a tbsp of Oil in a pan. Add and saute a medium Onion, finely chopped, 2-3 Green Chillies finely chopped till the onions turn pink. Add a tsp of Ginger Garlic paste and saute for 2 minutes. Now add a small finely chopped Capsicum and fry for a minute. Add and saute a finely chopped Tomato until it is slightly mushy. Now add ¼ tsp of Garam Masala Powder, a tsp of Pav Bhaji Masala, ½ tsp of Red Chilli  Powder and a pinch of Turmeric Powder and fry for a minute. Add a cup of Crumbled Paneer, Salt  to taste and give a good mix and saute for a couple of minutes.The mixture should be moist and not dry,add a tbsp of water if required and cook for a minute. Add 2 tbsp of Butter and mix well, removing from the heat. Garnish with a tbsp of Lemon Juice, 2 tbsp of Chopped Coriander Leaves, ½” of chopped Ginger.

Serve hot along with butter toasted Pav and sliced onion and lemon wedges.

Mangalore Buns and Coconut Chutney

Grind a medium sized ripened Banana along with 2-3 tbsp of Sugar (as needed) and take it into a bowl. Slowly start mixing 1½ cups of All purpose flour along with a big pinch of Baking Soda, Salt to taste, ½ tsp of Cumin seeds (optional) to the puree. Mix in 3-4 tbsp of Yogurt to the mixture and make into thick sticky dough. Add 2 tsp of Oil and knead it for 3-4 minutes. Cover and refrigerate it overnight / 24 hours allowing it to ferment. Remove it from the fridge 2-3 hours before cooking. 

Heat Oil in a kadai / deep pan for frying. Slightly knead the dough and divide the dough into 8-9 big lemon sized portions. Roll each portion by dusting it with flour into a 3-4" diameter thick disc (thicker than the poori). Remove the extra dusting of flour by gently patting on the discs. Gently slide the rolled discs into the hot oil and after few seconds try to press the middle portion of the disc gently with a slotted spoon. Turn to the other side and fry until light brown. Remove them with a slotted spoon on to a kitchen napkin. Serve them hot with spicy Coconut chutney.

Coconut Chutney – Heat 3-4 Green Chillies and a cup of grated Coconut in a pan. Remove from heat and grind it along with 3 tbsp of Dalia / Roasted Gram, 2 medium Garlic Cloves, ½ tsp of Tamarind Pulp and Salt to taste to a coarse powder. Add required Water and grind once again till it forms a thick paste. Remove into a bowl. 

Heat a tsp of Ghee/Oil in a tempering pan and crackle ½ tsp of Mustard Seeds, add a tsp of Urad Dal and fry until they turn slightly red. Add few Curry leaves, a pinch of Asafoetida and remove from heat. Add this tempering to the chutney and cover the bowl immediately. 

Chocolate Chip Cookie Cheesebars

Preheat oven to 350 and line a 8 by 8 inch square baking pan with aluminum foil and spray with nonstick spray.

Crust - Soften ⅔ cup of Butter in a bowl and whisk it with ½ cup of Sugar, ⅔ cup Brown Sugar, ½ tsp of Baking Soda , ½ tsp of Salt, 2 tsp of Vanilla and an Egg. When incorporated, add in 2 cups of All Purpose Flour and milk well. Fold in 2 cups of Chocolate Chips and keep aside. 

Filling - Soften 8 oz of Cream Cheese in a bowl and whisk in ½ cup of Sugar, an Egg and 1 tsp of Vanilla till smooth. 

Press ⅔ of the mixture into the bottom of the prepared pan to form an even layer. Spread the filling over the cookie dough layer and level again. Crumble remaining crust dough over the filling layer. Bake for 40 minutes, or until cheesecake is set and cookie dough has browned. Allow to cool completely and chill before slicing.

Shahi Paneer

Paneer - Cut 200 gms of Paneer into bite sized pieces and dip them in warm water.

Onion Paste – Bring 2-3 cups of Water to a boil and add 2 roughly chopped Onions, 3-4 Green Chillies and boil until they turn slightly soft. Drain the onions and green chillies and once they come to room temperature, grind them along with 2 tsp of Ginger-Garlic paste to a very smooth puree. Keep aside.

Cashew Paste - Soak 8-10 Cashew nuts in ¼ cup of Warm Milk for 10-15 mins. Grind them along with ¼ cup / 50 gms of Paneer to a smooth and creamy paste. Keep aside.

Curry - Heat a tbsp of Oil/Ghee in a pan and sauté a Bay Leaf. To it, add onion paste and fry for 2 mins. Add a small chopped Tomato and sauté for 5-7 minutes till the paste stops sticking to the pan. Add ½ tsp Red Chilli Powder, ½ tsp Garam Masala Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder and ½ tsp Cumin Powder. Saute till everything comes together adding few tbsp. of Water if necessary. Remove the pan from heat and add 2-3 tbsp of Beaten Yogurt and mix well. Bring it back to the low heat and add a cup water, mixing well and bringing to a boil. Add ½ tsp of Kasuri Methi, Salt to taste, Cashew paste and 3-4 tbsp of Crem/ ¼ cup of Milk and mix well.  Add the paneer pieces and let the gravy come to a boil on very low heat (3-4 mins). Garnish with powdered Cardamom, few Coriander Leaves and Grated Paneer. Serve hot with Naan/Roti.