Aloo Gobi (Cauliflower chi bhaji)

Serves: 4	Time: 15mins approx.
Ingredients
1 big potato. (Peeled) 1 big onion. (Finely chopped) Medium cauliflower cut into bite-sized florets. 1 cup Green peas. 1 tsp Cumin seeds. 1 tsp Musturd seeds. 1 tsp Red Chili powder.	1/2 tsp Turmeric powder.  1 Tomato. (Finely chopped) 2 tbsp Tomato puree. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 3 tbsp Oil. Salt. (As per taste)

Procedure
1. Heat Oil. (On a medium flame)
2. Add Cumin seeds and mustard seeds. Fry them for a while. (On a medium flame)
3. Add Onions and fry them till light golden. (On a medium flame)
4. Add red chilli powder, coriander powder and turmeric powder. Mix it thouroughly.
5. Immediately add chopped tomato, green peas, tomato puree and Salt. Mix it well and cook it till tomatoes blend with the paste to form a gravy.
6. Add potatoes and cauliflower. Mix it thouroughly with the gravy.
7. Cover the pan and let it cook it for 1min. (on a medium flame)
8. Add 1 1/2 cup of water. Keep stirring on a medium-high flame for a min. Add 1/2tsp salt. Mix it well.
9. Cover the pan and let it cook on a medium-high flame until the water evaporates, approx 10mins. (Keep stirring occasionally)
10. Once nicely cooked, add coriander leaves to it and keep it covered for another 10mins to trap the aroma.

Butter Chicken

Serves: 4	Time: 20mins approx.
Ingredients
1kg Boneless Chicken. 1 cup Yogurt. (Curd) 1 Thinly sliced onion. 1 1/2 tsp Ginger garlic paste. 1 tsp Green Chili paste. 1 tsp Coriander powder. 2 tbsp Green coriander leaves. 3 tbsp Butter	2 tbsp Tomato puree. 4 Tomatoes (Finely chopped) 2 tsp Red chili powder. 1 tsp Turmeric Powder. 2 tsp Garam Masala. 2 tsp Tandoori or Butter Chicken Masala. Salt. (As per taste).

Procedure
1. Chop chicken in medium pieces.
2. Add yogurt, ginger garlic paste, 1 tbsp tomato puree, green chili paste, red chili powder, turmeric powder, garam masala, coriander powder, Tandoori or Butter Chicken masala and salt to the chopped chicken pieces. Mix it thoroughly.
3. Marinate the chicken for 3-4hrs. (2-3hrs is acceptable)
4. Heat the butter. (on a low flame)
5. Add onions and fry them till they turn golden brown. (On a low flame)
6. Add all the tomatoes and the remaining 1 tbsp tomato puree. Mix it well.
7. On a medium flame keeping stirring the mixture and bring it to boil.
8. Add the marinated chicken. Mix it well. (Keep stirring constantly for 5 mins on a medium flame)
9. Bring the chicken to boil. (Keep stirring constantly for 2 mins on a medium flame)
10. Cover the pan with a lid and allow the chicken to cook for 15mins or more if required. (on a medium flame)
11. Once the chicken is nicely cooked turn off the gas. Keep the pan covered for another 10mins and allow the gravy to settle.
12. Garnish it with coriander and butter and serve hot. (Add some lemon as per choice)

Kobi (Cabbage) chi bhaji

Serves: 2	Time: 15mins approx.
Ingredients
4 cups Shredded cabbage. 4 Green chilies. 1/4 tsp Musturd seeds. 1 tsp Turmeric powder. 1/2 tsp Cumin seeds. 1 tbsp Oil. 1 cup Corriander. 1 tsp Sugar. Salt. (As per taste)

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds. (Fry for a minute)
3. Add shredded cabbage, chopped green chili and turmeric powder in the same order. Sprinkle a little water. Add some sugar & salt. Mix it well.
4. Cover the pan and steam cook the cabbage. (Keep stiring now and then on a low flame)
5. Once the cabbage is cooked nicely garnish it with corriander and serve hot.

Tomato Batata (Potato) Bhaji (Gravy)

Serves: 4	Time: 20mins approx.
Ingredients
4 medium potatoes. (Peeled) 1 tsp Cumin seeds. 1/2 tsp Musturd seeds. 1/2 tsp Turmeric powder. 1/2 tsp Asafoetida powder. 1 tsp Red Chili powder. 1 tsp Ginger garlic paste.	1 Tomato. (Finely chopped) 1 tbsp Sugar. 2 tbsp Coriander leaves. 1 tsp Coriander Powder. 2 tsp Garam Masala. 2 tbsp Oil. Salt. (As per taste)

Procedure
1. Heat the oil. (On a medium flame)
2. Add mustard and cumin seeds.
3. Add asafoetida, turmeric, red chilli powder & garam masala.
4. Add ginger garlic paste. Saute briefly for 2mins. (On a medium flame)
5. Add tomatoes and mix well. Fry the mixture for another 2mins. (On a medium flame)
6. Add potatoes. Mix thoroughly.
7. Instanlty add water, salt and sugar. Mix it thoroughly.
8. Cover the vessel and let the potatoes cook till the desired curry consistency is reached. (On a medium flame)
9. Once nicely cooked, add coriander leaves to it. Keep the vessel covered for another 10mins to trap the aroma.

Spicy Chicken Curry

Serves:5	Time: 30mins approx.
Ingredients
1kg Chicken pieces. 1 cup Yogurt. (Curd) 3 Thinly sliced onion. 1 1/2 tsp Ginger garlic paste. 1 tsp Green Chili paste. 1 tsp Coriander powder. 2 tbsp Green coriander leaves.	1/2 cup tomato puree. 2 tsp Red chili powder. 1 tsp Turmeric Powder. 1 tsp Cumin Powder. (Preferably Roasted) 2 tsp Garam Masala. 4 tbsp Oil. Salt. (As per taste)

Procedure
1. Chop chicken in medium pieces.
2. Add yogurt, ginger garlic paste, tomato puree, green chili paste, red chili powder, turmeric powder, cumin powder, garam masala, coriander powder and salt to the chopped chicken pieces. Mix it thoroughly.
3. Marinate the chicken for 3-4hrs. (2-3hrs is acceptable)
4. Heat the oil.
5. Add onions and fry them till they turn golden brown. (On a medium flame)
6. Add the marinated chicken and cook for 10mins. (Keep stiring constantly for 5 mins)
7. Add 1 cup of water and some salt to it. Mix it well. (Keep stiring constantly for 5 mins)
8. Cover the pan with a lid and allow the chicken to cook for 15mins or more if required. (on a medium flame)
9. Once the chicken is nicely cooked turn off the gas. Keep the pan covered for another 10mins and allow the gravy to settle.
10. Garnish it with coriander and serve hot. (Add some lemon as per choice)

Batata (Potato) Bhaji (Dry)

Serves:5	Time: 25mins approx.
Ingredients
5 Potatoes. (Peeled) 7 Curry leaves. 3 Green chillies. 1/2 cup Coriander. 1 tsp Ginger garlic paste.	1 pinch Asafoetida. 1/2 tsp Turmeric powder. 1/2 tsp Mustard Seeds. Oil. (As required) Salt. (As per taste)

Procedure
1. Boil the potatoes properly and then cut them into big pieces.
2. Chop the green chili and corriander in small pieces.
3. Add ginger garlic paste to the chopped chili and corriander. Mix it well.
4. Heat Oil. (on a medium flame)
5. Add mustard seeds, curry leaves and turmeric powder. Fry the mixture for a min. (on a medium flame)
6. Add potatoes. Mix it well with the mixture. (on a medium flame)
7. Add the paste.
8. Stir well and cook till the potatoes are heated through.
9. Garnished with coriander and serve hot.