Naan (with Baking Powder)

Ingredients

White flour………..……..……1 cup

Sugar…..……...…………..…...1 tea spoon
Salt………………………….….…½ tea spoon
Baking powder….……......…½  tea spoon
Plain yogurt…………...….….2 table spoon
Milk………………..…………….¼ cup
Oil………..……………………….3 table spoon
Garlic/chilli/coriander ...2 table spoon (finely chopped)
Butter

Method

• Mix the flour, sugar, salt and baking powder in a bowl.
• Add the yogurt in the centre and start mixing in the flour to start forming dough.
• Add the milk and then oil to finish making a dough ball.
• Knead the dough for 2-3 min.
• Keep the dough aside for 15 min in a well-oiled bowl in a warm place. Cover with a cloth.
• Divide it into 3 equal parts.
• Dust the balls with flour and roll each ball into a almond/ water droplet shape with a rolling pin.
• Pierce each naan with a fork at random place to keep it from puffing up while it cooks.
• Sprinkle the garlic/chilli/coriander topping on the naan and lightly press them into the naan.
• Pre heat the oven on grill mode at 200° C along with a well-greased baking tray. 
• Once the oven is hot enough remove the hot baking tray and place the rolled naan on it and put the tray back in the oven.
• Cook for 2-3 min until cooked. Make sure the naan does not completely turn brown.
• Apply butter to the hot naans and serve.

Makes: 3

Vegetable Korma

Ingredients

Cauliflower flowerets……../.1 cup

Peas……..……………………..….½ cup
Carrots……..……………………..1 cup (1 inch cubes)
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…...1 (large, finely chopped) 
Garlic…………….………………..1 large pod
Ginger paste…………………….¾ tea spoon
Red chilli powder….....………¾ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..….....½ tea spoon
Turmeric powder….………….½ tea spoon
Garam masala…………..….….½ tea spoon
Cinnamon stick…………….….1 inch
Cardamom pod………….….…1
Water………………………….…..1 cup
Plain yogurt……………….…….2 cup
Fresh grated coconut…….….1 cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions, cinnamon stick and cardamom pod to the oil and cook until onions are transparent.
• Now add the tomato, garlic and ginger paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the coconut and cook for another half a min.
• Add water and mix in the peas, carrot and cauliflower. Cook until the gravy thickens and the vegetables are cooked.
• Finally mix in the yogurt and cook for half a min. Remove from heat.
• Serve hot with naan or rice.

Serves: 2

Note:

You can replace fresh grated coconut with coconut milk for smooth textured gravy.  

Mutter Paneer

Ingredients

Paneer…………………………….250 g (diced in 1 inch cubes)

Peas……..……………………..….½  cup
Onion…………………………..….1 (medium, finely chopped) 
Tomato…..………………….…..1 (large, finely chopped) 
Garlic paste……………………..½  tea spoon
Ginger paste…………………….¾ tea spoon
Red chilli powder….....…..…½ tea spoon
Cumin powder……………..….½ tea spoon
Coriander powder……..…....½ tea spoon
Turmeric powder….…………1/6 tea spoon
Garam masala…………..….….½ tea spoon
Water………………………………¾ cup
Double cream…………………..½ cup
Oil to cook
Salt to taste

Method

• Heat oil in a pan.
• Add the onions to the oil and cook until transparent.
• Now add the tomato, garlic and garlic paste. Cook for about 2 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and salt and cook for 10 min on medium heat. Stir every few min to make sure it does not stick at the bottom of the pan.
• Now add the water and mix in the peas. Cook until the gravy thickens and peas are cooked.
• Finally add the paneer, cook for 2 min.
• Mix in the cream and cook for half a min. Remove from heat.
• Serve hot with naan , pitta bread or rice.

Serves: 2

Fennel Flavoured Potatoes

Ingredients

Potato……………………………..2 (medium, diced in 1 inch cubes)

Onion…………………………..….1 (medium, chopped in juliennes) 
Tomato…..………………….…...1 (large, finely chopped) 
Fennel seed……………..….……2 tea spoon
Pepper corns……………………2
Cinnamon stick…………….….1 inch
Red chilli powder….....………½ tea spoon
Garlic…………………………..….1 clove (finely chopped)
Cumin powder……………..….½ tea spoon
Coriander powder……..…....½ tea spoon
Turmeric powder….…………1/6 tea spoon
Garam masala…………..….….½ tea spoon
Butter……………………………..2 tea spoons
Oil to cook
Salt to taste

Method

• Heat oil in a pan and add the peppercorn, cinnamon stick and fennel seeds to the oil. Sauté for ½ min.
• Add the onions to the oil and cook them for 2 min.
• Now add the tomato and garlic. Cook for about 3 min.
• Mix in the turmeric, cumin, coriander, red chilli and garam masala powder and  salt for the onions and tomatoes and cook for 5 min on low heat. Cover with a lid.
• Finally add the potatoes and salt for the potatoes and cook with the lid on, on low heat until the potatoes are cooked.
• Uncover the pot and coo for another 5 min until the gravy thickens.
• Place a dollop of butter on the hot potatoes before serving the dish.
• Serve with naan or pitta bread.

Serves: 2

Vegetable "Hearts" Patty

Ingredients

Cauliflower………………….…..1 cup (cut into small florets, boiled)

Potato……………………………..2 (medium, boiled)
Carrot…………………………..…1 (large, diced into small cubes, boiled) 
Peas…..………………….……..…1 cup (boiled) 
Green chilli powder…..……..1 (large, finely chopped)
Fresh ground pepper…….….¼ tea spoon
Oil…….…………………………….3 table spoon
Salt to taste

Method

• Mash boiled potatoes in a large bowl.
• Add the boiled carrots, peas and cauliflowers and roughly mash the mixture.
• Finally add the green chilli, ground pepper, salt and oil, mix well with hand.
• Shape the mixture into ½ inch thick heart shape patties. 
• Place the hearts on a slightly oiled baking tray.
• Pre-heat the oven on convection mode at 230°C. Place the tray in the oven and bake for 10 min each side.
• Serve with your choice of condiments.

Serves: 2