Pizza: Yeh Pizza Hut bhulva dega jaani :)

To serve 4 adults you need: 

Ingredients Pizza Sauce:

Tomatoes - 1 kg 

Onions - 6 

Garlic - 12 cloves 

Cinamon - 1-inch piece 

Cloves - 4 Ajwain pinchfull 

Kashmiri Mirch - 2 

Bori Mirch (small ball-shaped red chillies) - 2 

Salt to taste 

Pizza toppings: Keep bottles of Olives, Capers, Jalapenos and Mozarella cheese in the refrigerator for use at any time. Sliced Olives, Capsicum de-seeded and chopped fine, jalapenos, onion, capers, chicken sausage or pieces of boiled chicken, grated paneer, grated mozzarella cheese... Last but not the least Pizza bread or simple big slices of bread from a bakery. 

Tools: 

Deep Colander, Grater, Knife, Work-board, OTG 

The burpy TODO:

1. Chop the tomato and onions into 4-8 pieces each. 
2. Put all the sauce ingredients into the colander and boil till well done. 
3. Strain the mixture thru a fine sieve and then bring to a boil in the same colander for about 15 mins. DESI TIP: Use the sauce for any number of pizzas you may wish to make and store the rest in the freezer in an ice tray - thaw requisite cubes of sauce as and when required!! 
4. Poke some holes in the Pizza bread with a fork. Don't make holes in the bread slice as they are quite porous anyway. 
5. Spread apply a thin layer of butter on the bread/pizza base.
6. Apply the sauce on the pizza bread or slice of bread amply and then sprinkle the pizza with toppings of your choice and top it with some grated mozzarella cheese. 
7. Place the Pizza into a pre-heated OvenToasterGriller (OTG) till the cheese melts and the Pizza is mildly brown. 
8. Serve hot with a chilled drinks / beer 

PARTY TIME!!!

Swati ki takkar Macdonalds ko!!

To serve 4 adults or children you need:

INGREDIENTS
Potatoes - 3
Carrot, Peas, Beans - 1/2 cup
Onion - 2
Ginger - 1 inch piece
Green Chillies - 1 or 2
Garam Masala Powder - 1/2 tsp
Lime - 1
Slices of bread - 4
Corriander - bunch
Salt to taste
Cooking Oil
Burger buns - 4 to 6
Mayonaise to taste
Tomato - 1 to 2
Lettuce - 10-12 leaves
Britannia Cheese slices - 6

TOOLS
Vessel or Pateela, Cooker, Knife, Work board, Frying pan, Grinder

The burpy TODO
Boil the potatoes in the cooker till well done - Peel and mash once cooled.
Chop a medium sized carrot and 5-6 bean stalks into 1 cm pieces. Place the cut vegetables along with a handful of peas into the pateela, add water and salt and put to boil for about 15 mins. Strain and squeeze out the water once boiled.
Cut one onion, the chillies and corriander fine and grate the ginger piece.
Grind the slices of bread in the grinder.
Add all the above i.e. mashed potatoes, boiled vegetables, onions, chillies, bread crumbs, corriander, ginger paste and the lime juice into a pateela and mash together to form a dough.
Make flat about 1 cm thick and 2-2.5 inch in diameter tikkis of the dough with your hands. Shallow fry them in medium hot cooking oil till both the sides are well browned and crisp.
Now slit the burger buns and spread both the inner sides with ample Mayonaise.
Place one side of the bread bun on your working board - layer it with a few slices of tomato, a few slices of onion, a few leaves of lettuce, one burger tikki you prepared above, a slice or two of cheese and and top this with the other side of the burger bun. You could toothpick your burger in the centre all the way to the bottom to keep the layers from slipping away.
Serve hot with Tomato or Mustard sauce ... ENJOY!!

Bima ke Mughlai "Shammi Kabab"

To serve 6 adults you need:

INGREDIENTS
Mutton Kheema - ½ kg
Channa Dal - 1 cup
Red Chilli - 7
Ginger - 2 inch piece
Onions - 2 sliced long
Khus Khus - 1 tsp
Chironji - 1 tsp
Salt - To taste
Egg - 1
Corriander - 1 bunch chopped fine
Onion - 1 chopped fine
Pudina - 1 bunch chopped fine
Green Chilli - 4 chopped fine
Garam Masala Powder - 1 flat tbsp
Cooking Oil - about 1tbsp with each round of frying of kebabs

TOOLS
Pateela, Grinder, Frying pan, Knife & Board

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The Burpy TODO
Put the washed Kheema (squeeze out the water as much as possible - this can be done using a large sized strainer), salt to taste, chana dal, sliced onion, khus khus, ginger, red chilli and chironji in a pateela with a cover and cook till the kheema and dal is well done... you can test this by tasting a bit or squeezing some dal / kheema in a pinch -- they should squeeze thru easily. This cooking usually takes approximately 30-45 mins.
The kheema leaves its own water and oil while cooking -- if water is still there in the pateela after the dal and kheema are cooked make sure that you dry the balance water properly by making the flame high -- this is necessary to avoid the kebabs from being too soggy.
Once the water is dry cool the preparation for about 45mins and then grind the kheema in portions to a dough using the grinder.
To the dough add the egg after beating well, coriander, pudina, green chillies, garam masala, finely chopped onions and a lime to form a soft dough. The batter will tend to stick to your hand - dont worry about this as you can use a little oil on your palms while making the kebabs.
Grease your palm and make flat small cutlets the size of 5 cm diameter and 3/4 cm in thickness. Shallow fry 4 -5 kebabs in a frying pan with cooking oil on a slow flame.
Serve the kebabs hot as a snack or with hot yellow dal and steamed rice.

My special Mughlai "Butter Chicken"

What you need to serve 4 adults:

INGREDIENTS
Kajus - 15
Boneless Chicken - ½ kg
Tomatoes - 4
Pepper - 2
Tej Patta - 1
Big Cardamom - 2
Red Chilli - 1 tsp
Sugar - ½ tsp
Vinegar - 1 tbsp
Fresh cream - 2 tbsp
Ground pepper - ½ tsp
Kasuri Methi - 1 tbsp (Kunal my pal from punjab and his wife Upasana suggested that we add this -- he is my thethh punjabi puttar ... delicious addition - treat yourself guys!!!)

TOOLS
Cooker, Grinder, Knife & Board,

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The Burpy TODO
Put the kaju, whole tomatoes, pepper, cardamom and Tej Patta in a cooker with half a cup of water and let it cook for 3 whistles
Remove the puree from the cooker and take out the garam masala we added. Grind the puree
In a kadhai add a tbsp of butter and the puree, red chilli and sugar and allow simmering till the masala leaves the sides. Then cook for 10 mins on a low fire.
While the masala is cooking prick the chicken with a fork and add vinegar and leave to cook in the microwave for 15 mins. Once done cut into small cubes or triangles
Put the pieces in the gravy and add fresh ground pepper and fresh cream on top
Serve hot with paranthas or rotis

My special "Anda Curry"

What you need to serve 4 adults:

INGREDIENTS
Eggs - 6
Potatoes - 3
Large Onion - 1
Tomatoes - 4
Green Chillies - 2
Oil - 2 tbsp
Hing - 1 pinch
Jeera - 1 pinch
Garam Masala - 2 cloves, 1 inch of dalchini, 1 tejpatta leaf, 4-5 pepper balls, 1-2 cardamoms, a little jaiphal, a little javitri
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Dhania powder - 1 tbsp
Lime juice - 1 lime squeezed
Coriander - 1 handful chopped

TOOLS
Kadhai, Dekchi, Knife and Board, Grinder

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The burpy TODO
Boil six eggs, shell them and keep them whole
Peel potatoes and cut into half
Chop the large onion fine
Grind the tomatoes and 2 green chillies to a fine paste
In a kadhai add the oil, add all the garam masala, a pinch of hing and jeera. Allow to splutter. (At this point if you wish you could take out the garam masala from the oil except for the taj patta)
Add the onions and let them brown then add the tomato and chilli puree and saute
Add ginger and garlic pastes to the masala along with turmeric and kashmiri chilli powder and let them cook till the masala leaves the sides of the kadhai
Add half a cup of water and cook till the masala becomes a thick curry
Add dhania powder to thicken the gravy. Now add the half cut potatoes and salt to taste and sauté for a while. Cover to cook till potatoes are done (this should approximately 20-30 mins)
Add the boiled eggs and a glass of water to make the gravy. Bring to a boil and add the lime and coriander to garnish
Serve the "anda curry" hot with steaming hot paranthas or steamed rice ... YUMMYDIEEDOO

Vanita ke badhiyan "Batate Vade"

What you need to serve 4 adults or kids:

INGREDIENTS
Garlic - 4 cloves
Green Chilly - 4
Dhania Seeds - 2 tbsp
Rai - ½ tsp
Kari Patta - 5 leaves
Turmeric - ½ tsp
Boiled grated potatoes - 8
Salt to taste
Lime - 1 squeezed
Besan paste - 3 tbsp besan and 1 cup of water
Pav - 12
Red Chutney
Green Chutney

TOOLS
Kadhai, Frying spoon, Cooker to boil potatoes, Grater, Knife & board, Grinder

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The Burpy TODO
Boil the potatoes in the cooker till well done (usually this should take 3 whistles and you can smell the boil potatoes)
Grind the garlic cloves and green chillies.
Grind dry dhaniya seeds coarsely.
Add rai and kari patta to hot oil in a kadhai along with haldi.
Add to this the ground garlic, chillies and dhaniya.
Grate the potatoes well after deskinning. Then add the grated boiled potatoes and salt and lime to taste to the masala above.
Make small balls and dip in the thin mix of besan, salt and water and deep fry in medium hot oil.
Serve with fresh pavs and red and green chutneys.

For the Red Chutney – Lasan, salt, kashmiri chillies, amchur

For the Green Chutney – Green chillies, coriander, salt, lime and a small piece of coconut.

GREEN CHUTNEY
Take 2 green chilies, a bunch of cleaned and chopped coriander, two large pieces of garlic and put them all into your grinder
Before turning the grinder on squeeze one lime onto the ingredients and then close and turn on the grinder (The squeezed lime helps retain the green color of the chutney)
Add salt and black salt to paste
Use as much required and preserve the rest in an air tight jar for use later

RED CHUTNEY
Soak 100 gms of kashmiri red chillies in a cup of water for about 2-3 hours.
Grind the soaked chillies in their water along with a cup full of garlic
Add white vinegar and salt to taste
Use what you need with the Vada Pavs and then preserve in an airtight jar for use later

My special - PASTA mama mia!!

To serve 4 adults you need:

INGREDIENTS
Fusili pasta - 1/2 a pack
Peas - handful
Potatoes - 1
Carrots - 1
Spinach - bunch
Cauliflower - 6" pc
Mushrooms - 10
Butter - 2 tbsp
Maida - 1 tbsp
Milk - 1 large cup
Cheese - 2 slices
Salte & Pepper to taste
Tomatoes - 1 large
Onion - 1 large
Garlic - 1 clove large
Basil - dash
Oregano - dash
Olives - 8

TOOLS
Frying pan, knife & board, vessel

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The Burpy TODO

Boil the pasta in hot water. Starin the water in a collander and add a dash of oil to keep the pieces from stucking.
Chop all the vegetables (except spinach) small and boil – peas, potatoes, carrots, cauliflower, mushrooms. (you can make this a non-vegetarian dish by adding any meat of your chice instead)
Take one tbsp of butter and the maida and brown in an open pan.
Once done turn off the flame and slowly add a cup full of milk to the mixture while continuously stirring. I
n case nuggets form whip the paste in the mixie for a few minutes.
Once the thick paste is formed add a slice of cheese, salt and pepper to taste. This is your white sauce for your pasta.
Now add one finely chopped onion to a tbsp of butter in a fresh pan and to this add finely chopped tomatoes and a big clove of garlic finely chopped with a little bit of salt. Saute until tender.
Add the oregano and basil dashes at this stage.
Then add the white sauce and boiled vegetables to this mixture and sauté for a few minutes.
Then add the spinach and finely chopped olives.
Add the boiled fusili pasta at this stage.
Add some grated cheese into it and then garnish with coriander after serving in a dish.
Serve hot with hot and crisp garlic bread

My special - Kali Maa ki Dal

What you need to serve 4 adults:

INGREDIENTS
Black Dal - 1 cup
Rajma - fist-full
Onion - 1 large
Ginger - 1 inch
Green chillies - 2
Tomatoes - 2
Ghee - 2 tbsp
Laung - 3-4
Tej Patta - 1
Milk - 1 glass

TOOLS
Pressure cooker, Knife & board, Grinder, Mathani or masher

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The Burpy TODO

Wash the black whole dal + rajma (this is optional) well.
Soak the washed dals over night ideally or at least for 3 hours, in about 2 glasses of water.
Next morning you will see that the dals have grown in size and the water has got a red/blackish color. Remember to retain the soaked water to cook along with the dal.
Grind onion, ginger and green chilies to a fine paste.
Grind or grate tomatoes to a puree.
Take pure ghee in a cooker and add to it the laungs, Tej Patta and the onion, chilly, ginger paste and sauté for a while.
Once the paste is slightly brown add the tomato paste and the soaked dal and rajma with its water.
Let the dal come to a boil and close the cooker with the whistle on. Let it cook till it blows for at least 5 whistles. Turn the cooker to a slow fire and let the dal cook for at least 20 mins.
Once the cookers’ whistle has settled, open the cooker, light the fire again and let the dal cook with half a glass of milk for at least another half hour on a slow flame.
Also take a mathani or masher and dough the dal well so that it has a smooth consistency.
Serve the hot dal with steaming hot rice and white butter

Archies Yummy Potatoes

What you need to serve 6 adults:

INGREDIENTS
Baby Potatoes - 1 kg
Salad Oil - 1 tbsp
Basil - 1 /2 tsp
Oregano - 1/2 tsp
Red or Black Pepper - 1/2 tsp
Salt to taste
Corriander Leaves - Bunch

TOOLS
Frying pan, Cooker

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The Burpy TODO

Boil the baby potatoes in the cooker. Once done drain the water.
Do not de-skin the potatoes.
Add salad oil in the pan and add to this the basil, oregano, freshly ground pepper and salt to taste.
Saute for about 5 mins with finely chopped coriander garnish and serve hot with toothpicks as a delicious snack with drinks.

Archies Masala Mushrooms!!

What you need to serve 6 adults

INGREDIENTS
Mushrooms - 4 pkts
Curd - 1 tbsp
Garam Masala - 1 tsp
Red or Black Chilli to taste
Salt to taste
Ginger garlic paste - 1 tbsp
Brown Vinegar - 1 tbsp
Butter - 1 tbsp
Corriander Leaves - bunch

TOOLS
Kadhai

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The Burpy TODO

Clean and De-stem the mushrooms. Strain the water out well.
Marinate them in the curd, garam masala, salt and chillies to taste, ginger garlic paste and brown vinegar for an hour.
Heat the butter in the kadhai or frying pan and add the marinated mushrooms to it.
Cook in the open pan on a high flame till well done and water of the mushrooms is dry.
Garnish with finely chopped coriander.
Serve hot with toothpicks on the side as an excellent starter with drinks.

Baji ka Dabba Gosht

What you need to serve 6 adults

INGREDIENTS
Mutton pieces - 1 kg
Kashmiri Chillies - 5
Onions - 2
Tomatoes - 3
Ginger Garlic Paste - 1 tbsp
Garam Masala Powder - 1 tsp
Cooking Oil - 1 tbsp
Salt to taste
Corriander leaves - Bunch
Pure ghee - 1 tbsp

TOOLS
Knife & Board, Pressure Cooker

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The Burpy TODO

Wash the mutton pieces well and place in the cooker.
To this, add salt to taste, red chillies, onions finely chopped, tomatoes finely chopped, ginger garlic paste, garam masala and cooking oil.
Close the cooker and cook the meat for at least three whistles.
Open the cooker once the steam is gone and cook the meat again on a high flame with the cooker open.
Once well done, add pure ghee and finely chopped coriander leaves.
Serve hot with hot Rotis / Paranthas / Rice

Importance of Nutrition

Why is Proper Nutrition Important?
Are nutrition and health related? Is healthy eating important? Of course! Like a finely-tuned racing car, your body needs the right fuel (food) and regular maintenance (exercise, lifestyle and mental attitude) to achieve its true health potential. Nothing is more important than healthy eating! Put in the wrong fuel or let it go without regular use and there's no way it can deliver its full power and performance. Without healthy eating, your body's engine will cough, splutter and eventually stall.

Maintaining a balanced diet by healthy eating can:
Give you vitality and energy for life
Help you stay at a weight that's right for you
Boost your immune system
Improve sports performance
Delay the effects of aging
Keep you active and fit into old age
Help beat tiredness and fatigue
Protect teeth and keep gums healthy
Enhance your ability to concentrate and possible alter mood
Ward off serious illnesses like heart disease, certain cancers, mature-age onset diabetes, and gallbladder disease

Basics of Health Eating for Today

Low Fat
Cutting down on all fats from fatty and fried foods, butter, cream, margarine and oils is agreed on by nutritionists the world over as a way of making the modern diet healthier and reducing weight. Cutting down on saturated fat in particular is important for the heart.
Lots of Starchy Carbohydrates
We have forgotten how important rice, pasta, potatoes, bread and cereals are to our health. Forget the stodgy image of starch from years gone by! Starch is in again and may turn out to be just as critical as fibre is now.

High Fiber
Not just bran! Fiber, that largely indigestible part of our food and often the part that really gets us chewing, is responsible for so much good. It not only keeps our insides moving smoothly but it helps to lower cholesterol, prevent gallstones and bowel cancer, and keep our weight in check. Wholemeal and grain breads are full of it, as are brown rice, barley, lentils, beans and vegetables. To start your day, there is a wonderful array of wholegrain and bran breakfast cereals.

Vitamins, Minerals, and Anti-oxidants
Vegetables, fruit and grains carry an abundance of vitamins, minerals and numerous other natural substances (called phytochemicals) which scientists are only just beginning to discover. Phytochemicals function as anti-oxidants, which fight off free radicals that could otherwise damage our cells, membranes and DNA. Numerous studies show that people who eat lots of vegies and fruit have lower rates of heart disease and cancer.

Variety
Variety doesn't mean 10 different cereal packs in your cupboard, but rather a variety of botanically different foods. Pasta, bread, puffed wheat and couscous all look and taste different but are all derived from the one basic (but versatile) grain (wheat). So they all provide similar nutrient Substituting other grains like oats, barley, corn or rye for some wheat adds diversity to your diet and ensures a wider range of nutrients. The nutrients you miss from one food, you can make up from another.

Moderate Sugar and Sweets
Sugar in modest amounts adds to the flavour of cooking and is a useful fuel for athletes and other active people. In excess, however, sugar adds unwanted kilojoules and can displace other more important foods - particularly for children and teenagers. In chewy and sticky form, sugar also can cause dental caries (or tooth decay).

Light on Salt
Our modern diet is laden with salt. It's not until you avoid salt for a few weeks that you notice how it masks the true flavour of foods. As 75 per cent of our total salt intake comes from everyday commercial foods (including bread, biscuits, cereals, butter, deli meats and snack foods), it is imperative to buy salt-reduced or no-added-salt products.

Drink Plenty of Fluid
Two litres (8 glasses) of fluid a day is needed to keep the body hydrated and the kidneys working efficiently. In hot weather, even more fluid is required. Alcohol and strong coffee do not count, as these act as diuretics and force the kidney to excrete more fluid than normal.

Enjoy Mealtimes
Stress, tension, rushing and eating on the run all take their toll on your digestion and health. Try to relax and take the time to really appreciate the food in front of you.Not only will it increase your enjoyment and satisfaction by having a "comfortably full" stomach, this technique is often recommended as a strategy to help people lose weight.

Breakdown of the Food Pyramid

Bread, Cereal, Rice, and Pasta
6-11 Servings
These foods provide complex carbohydrates, and important source of energy. They also provide B vitamins, minerals, and fiber. Starchy foods are not fattening if you don't add butter, cheese, or cream sauces. Select whole-grain products to maximize fiber and other nutrients.
1 serving = 1 slice of bread; 1 ounce of ready-to-eat cereal; 1/2 cup cooked cereal, rice or pasta

Fruits
3 Servings
Fruits are rich sources of vitamins, most notably vitamin C. They are low in fat and calories. Select fresh fruits and fruit juices, and frozen, canned, or dried fruits. Avoid fruit processed with heavy syrups and sugar-sweetened juices.
1 serving = 1 medium apple, banana, or orange; 1 melon wedge; 1/2 cup of chopped fruit or berries; 3/4 cup fruit juice.

Vegetables
3-5 Servings
Vegetables provide vitamins (especially A and C), are excellent sources of fiber, and are naturally low in fat. For maximum nutrients, select dark leafy greens, deep-yellow or orange vegetables, and starchy vegetables like potatoes and yams.
1 serving = 1 cup raw leafy greens; 1/2 cup other vegetables chopped; 3/4 cup vegetable juice.

Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
2-3 Servings
Animal foods are excellent sources of protein, iron, zinc, and B vitamins, as are beans, nuts, and seeds. Tofu (made from soybeans) and white beans also supply calcium. Some seeds, like almonds, are good sources of vitamin E.
1 serving = 2-3 ounces of cooked lean meat, poultry, or fish; 1 egg; 1/2 cup cooked beans; 2 tablespoons seeds and nuts.

Milk, Yogurt, and Cheese
2-4 Servings
Milk products are the richest sources of calcium. They also provide protein and vitamin B12. Choose low-fat varieties to keep calories, cholesterol, and saturated fat at a minimum
1 serving = 1 cup of milk or yogurt, 1-1/2 ounces of cheese.

Fats, Oils, and Sweets
Use sparingly
These foods provide calories, but little else nutritionally. Exceptions are vegetable oil, which is a rich source of vitamin E (1 tablespoon is all you need), and molasses, an excellent source of iron.

Aliya' Mutton Biryani

What you need to serve 6 adults:

INGREDIENTS
Mutton pieces - 1 kg
Ginger Garlic Paste - 4 tbsp
Big Tomatoes - 8
Big Onions - 6
Cooking oil - 2 Tbsp
Red Chili Powder - 3 tsp
Garam Masala - 2 tsp
Salt to taste
Cloves - 4-5
Cardamom - 2-3
Basmati Rice - 4 large cups
Saffron - Few leaves
Food color - Pinch
Milk - 2 tsp

Tools
Cooker
Knife & Board
Large vessel to boil Rice

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The Burpy TODO

Wash the mutton pieces well and put them in the cooker. To this add the ginger garlic paste, chopped tomatoes, 4 chopped onions, cooking oil, red chillies, garam masala and salt to taste and cook under pressure for two whistles on a full flame.
When the cooker cools open the cooker and cook the meat well till the masala leaves the sides.
Wash the basmati rice well and soak for about 1/2 an hour.
Drain the soaked water and then add excess water to the rice with salt to taste, cloves and cardamom and let it come to a boil till the grains break with a mild snap or when the rice changes colour. Switch off the gas and strain the rice in a colander.
Layer the bottom of the same rice vessel with the rice and then put a layer of the cooked meat. Continue the alternate layers till the meat and rice are over.
Crisp fry 2 finely chopped onions in a pan till they are dark brown. This is best done first on a high flame and then reducing the flame.
To garnish add to the top crisp fried onions, coriander, food colour added in some milk and lastly saffron.
Now place the biryani over a tawa for it to cook till the rice is completely done.

Aliyas Chicken Angare

What you need to serve 4 adults

INGREDIENTS
Chicken (Preferably boneless) - 1 kg
Ginger Garlic paste - 2 tbsp
Browned and powdered Kasturi Methi - 1 tbsp
Fresh Curd - 2 tbsp
Tandoori food color (can be avoided if required) - Pinch
Tomatoes - 4
Onions - 2
Kashmiri Chillies - 5
Cashewnuts - Handful
Cooking Oil - 2 tbsp
Salt to taste
Corriander Leaves - Bunch

TOOLS
Grinder, Kadhai, Knife and board

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The Burpy TODO
Wash the chicken pieces well and marinate for an hour in the following mixture – ginger garlic paste, browned and powdered kasturi methi, curd and food colour.
Grind the tomatoes, onions, kashmiri chillies and cashewnuts separately.
Heat the cooking oil in a pan and add to it the ground tomatoes, onions, chillies and nuts and let it cook covered on a slow flame for at least half an hour.
Add the marinated chicken to the masala and let it cook till it is well done. Garnish with coriander leaves.
A desi tip that you can indulge in if you like but can also be avoided - Throw in a piece of burning coal into the curry and cover till the steam of the coal stops. Remove the coal piece.
Ganish with corriander leaves
Serve hot with hot Paranthas / Rotis / Rice

Karnani Aunty ka Shahi Paneer

What you need to serve 4 adults

INGREDIENTS
Paneer chopped into 1"x1" cubes - 1/2 kg
Tomatoes - 6
Cashewnuts 10-12
Garlic Cloves - 6
Kashmiri Chillies - 8
Coconut Powder - 2 tbsp
Cooking oil - 1 tbsp
Butter - 1 tbsp
Kasturi Methi (Dried Methi leaves) - 1 tsp
Corriander Leaves - Bunch
Salt to Taste

TOOLS
Mixer, Knife and board, Grater, Kadhai

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The Burpy TODO
Soak the block of paneer in warm water to make tender for 10-15 minutes. Chop the Paneer and keep aside
Make a puree of 5 tomatoes by grating them.
Grind the Cashewnuts, Garlic, Kashmiri Chillies and Coconut powder to a smoothe paste.
Put the oil and butter into a kadhai and add the Kasturi Methi to it.
Add the ground paste, tomato puree and 1 chopped tomatoe to the oil and butter and let it cook till the oil leaves the sides.
Add the chopped paneer to it and let it sauté well in the masala. Add salt to taste and Cover for 5 mins.
Garnish with freshly cut coriander leaves. Serve hot with hot Paranthas / Roti / Rice

Mahim Ke Aloo

What you need to serve 4 adults:

INGREDIENTS
Mini Potatoes - 1 kg
Dhaniya & Zeera seeds each - 1 tsp
Kashmiri Chillies - 4
Leaves of Kokum - 10
Finely chopped onions - 2
Cooking oil - 1 tbsp
Rai - 1 tsp
Curry Patta Leaves - 6-8
Hing - 1/4 tsp
Green chillies finely chopped - 4
Salt to Taste
Corriander leaves - Bunch
Pure Ghee - 1 tbsp

TOOLS
Cooker, Grinder (alternatively use a hand pounder), Knife and board, Kadhai
-----------------------------------

The Burpy TODO:
Boil the mini potatoes in the cooker. Peel when cooled and keep aside.
Lightly brown the Zeera seeds, Dhaniya seeds and Kashmiri Red Chillies and then grind to a powder.
Soak the Kokum leaves and then grind to a paste.
In the Kadhai, add the Cooking Oil, Rai, Hing, Curry Patta Leaves, Green chillies and finely chopped onions.
Once the onions turn light pink add the powdered dry masala and the kokum paste and sauté till the oil leaves the sides.
Add the mini boiled potatoes to the masala and sauté for a few more minutes with salt to taste.
Garnish with coriander and a dash of pure ghee.
Serve hot with hot Paranthas / Rotis / Rice