Navarathna Kurma Ingredients: 3 cups of boiled vegetables (potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage,

bottle gourd, cluster beans) 150 gms grated paneer 3 tomatoes 2 grated onions 1 tsp ginger paste 1 tsp garlic paste Aashirvaad salt to taste 1 tsp turmeric (haldi) powder 1 tsp red chilli powder 1 tsp coriander powder (dhani a) 2 tsp garam masala powder 2 tbsp cream ! tbsp vegetable oil 1 tbsp ghee 1 cup mil" or water # cup dr fruits (cashew nuts, raisins) coriander leaves for garnish Method of Preparation: $oil tomatoes till tender% Allow them to cool% &hen peel off the tomato s"in to ma"e puree% ('ead (made tomato puree can also be used%) &a"e 1 tbsp ghee and slightl fr the dr fruits for about 1 minute on medium heat% )eat oil in a pan% *r onions and ginger(garlic paste till golden brown% Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fr for 20 minutes% +e,t add tomato puree and dr fruits% -tir well and coo" the mi,ture for . minutes% /nsure that the mi,ture doesn0t stic" to bottom of the pan% Add mil" ( ou can use water alternativel )% $ring it to boil% 'educe the heat and coo" until the grav becomes thic"% Add paneer to the grav and stir well% *inall add all the vegetables to the above grav and coo" for an hour% -erve the +avrattan 1orma hot% 2ut cream and chopped coriander leaves on the +avrattan 1orma as garnishing% -erves3 5 2reparation &ime3 .0 mins Green Pulao

Ingredients: A bunch of fresh coriander leaves (dhani a), finel chopped A handful of fresh mint leaves (pudina) 4 green chillies 1 tsp ginger (adra") and garlic paste 1 tsp garam masala -alt to taste 2 onions (finel chopped) . tsp oil 2 cups rice (boiled) 5ater for coo"ing 6reen peas, a fistful 2 boiled and fried potatoes Method of Preparation: 6rind coriander leaves, mint leaves, green chillies, along with a little water% -et aside% *r onions till golden brown, add garam masala, and ginger and garlic paste% 7ontinue fr ing till oil separates and add the ground ingredients along with some water% 8et the mi, simmer till it thic"ens% Add salt% &oss in the peas and potatoes% Add rice to this mi, and stir well till the rice is covered with a coating of this masala% -erve hot with boondi raita% -erves3 . 2reparation &ime3 .5 mins Paneer Bhurji Ingredients: 250 gm paneer (crumbled) . tsp oil 1 tsp cumin seeds (9eera) 2 chopped onions 1 chopped tomato 2 chopped green chillies tsp red chilli powder tsp garam masala A pinch of amchur (mango powder) A pinch of turmeric (haldi) 2 tsp chopped coriander (dhani a) Aashirvaad salt to taste Method of Preparation: )eat the oil and add 9eera (cumin), let it turn golden% Add onions and fr it until it turns light brown%

Add garam masala, amchur, turmeric powder, red chilli powder and salt% -tir for a few seconds, and then add green chillies and tomatoes% 7oo" until the tomatoes turn dr and blend well with onions% Add the paneer and coriander% :i, well and serve hot with parathas% -erves3 . 2reparation &ime3 20(30 min Stuffed Bhindhi Ingredients: "g o"ra (bhindi) 1 tbsp dhania powder 1 tbsp cumin powder 1 tbsp dried mango powder 1 tbsp chilli powder 1 tbsp oil 2 chopped onions Method of Preparation: &rim the o"ra (bhindis) and ma"e a slit in each one of them% :i, all the ingredients mentioned above and fill into each bhindi% 7oo" oil and onions in a microwave dish, for 3 minutes% Add the bhindis to the content in the microwave and coo" for 10 minutes till the bhindis loo" tender% -erves3 . 2reparation &ime3 15 mins Dal Makhani Ingredients: 1 cup blac" gram dal (urad) 1 tsp Aashirvaad salt 1 inch piece ginger (adra") 5 garlic pods (lahsun) 1 medium onion 2 medium tomatoes 2 tbsp ghee or oil 1 tbsp tomato puree tsp garam masala tsp Aashirvaad coriander (dhani a) powder tsp cumin (9eera) powder 1 tbsp butter 2 tbsp fresh cream 1 tbsp fresh coriander (dhani a) . cups water

Method of Preparation: 7lean and pic" out stones from the dal% 5ash the dal% 7over with water and "eep for at least 5 hours or overnight% Add . cups of water to the dal and coo" in a pressure coo"er for about 5 whistles% 8eave to cool% 'oughl chop ginger, garlic, and onions and put in a blender% $lend tomatoes separatel % *r the onion mi,ture in ghee for 10 min or until coo"ed% Add tomatoes and fr until coo"ed or ghee separates% Add all seasoning powders and tomato puree and fr for 2 min more% Add this mi,ture to the dal and simmer without a lid% As the water dries up, "eep adding more in small ;uantities% -tir occasionall so that it doesn0t stic" to the bottom of the pan% -immering should be done for about an hour% 5hen the dal is coo"ed, it should loo" well mi,ed and thic"% 8astl , before serving, add butter% 2our in a serving dish and garnish with cream and fresh coriander% -erves3 . 2reparation &ime3 !0 mins

Carrot Poricha Kulambu ( )

Makes about 3 cups 2ressure coo"

1<4 cup of split moong dhal with 1<2 cup of water for 2 whistles and set this aside% =n a coo"er pan, heat 3 tsp of oil, saute 15 pearl onions, 15 garlic pods and 2 cups of cubed carrots (do not ma"e the carrots into ver small pieces as the ma get mashed up%) one b one for 5 mins on medium flame% Add 1 cup of water, a pinch of turmeric, 1 tsp of salt and close the coo"er with the weight on 2ressure coo" the contents for 1 whistle% =n the meantime, in a hot pan, add 1<2 tsp of oil Add 2 tsp of chana dhal, 2 tsp of toor dhal, 1 tsp of urad dhal, 1<2 tsp of pepper, 1<2 tsp of rice, . red chillies and roast them all till the dhals change color and nice aroma comes% >o +?& burn or brown the dhals% (increase the pepper to 1tsp for a spicier version)% ?nce the are well roasted, add 2 tbsp of grated coconut and roast for few seconds% &urn off the stove% 6rind the contents into a fine paste% @ou ma add little water while grinding% :i, the ground paste and the coo"ed :oong dhal adding 3<. cup of water +?&/3 ou ma add more water based on our preferred consistenc ?nce the carrot is coo"ed for a whistle, in the same coo"er, add this moong dhal( masala mi, &his is the time to ad9ust the consistenc of the dish b adding more water if ou wish% Also taste the "ulambu and add more salt if ou need% ?nce ou are satisfied with the taste, cover the coo"er and pressure coo" the contents for one whistle% +ow season the "olambu3 in a pan heat 1 tsp of oil, temper it with 1 tsp of mustard seeds% when the seeds splutter, add a pinch of hing, 1 spring of curr leaves% 2our this seasoning into the "olambu% @our delicious and nutritious 7arrot 2oricha 1ulambu is read to be served% -erve it hot with plain rice% =f ou ma"e it less water , it can be served as a "ootu%

@ou ma substitute or pair up carrot with vegetables li"e beans, radish, brin9al etc% @ou ma also use whole moong dhal (pachai pa aru) or even sprouted whole moong dhal in place of split moong dhal to ma"e it more nutritious%