Bread Pakoda

Serves: 5 (2 pakoda’s each)	Time: 45mins approx.
Ingredients
5 Potatoes. (Boiled & Peeled) 2 cups Gram flour. (Besan) 20 Bread slices. 5 Green chilies. (Finely chopped)	1/2 cup Coriander leaves. (Finely chopped) 1 tsp Red chili powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Take the boiled and peeled potatoes and mash them until they form a paste. (DON’T ADD WATER)
2. Add green chillies, salt and chopped coriander leaves into it. Mix it thoroughly and roll the mixture into 10 small sized balls.
3. Now, in another bowl add gram flour, red chili powder and salt.
4. Add water gradually and keep mixing it thoroughly until a smooth batter is formed, not too watery and not too thick.
5. Now, remove the bread’s crust and then cut the bread slice diagonally giving two triangular shapes.
6. Stuff 1 ball of mixture between the two parts of each bread slice. Similarly do it for remaining 9 balls.
7. Heat oil in the kadhai for frying. (On a medium flame)
8. Dip each stuffed bread in the batter and deep fry in the oil until golden brown.
9. Remove them on a Kitchen paper or a tissue paper in order to soak excess oil.
10. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Paneer Pakoda

Serves: 4	Time: 20mins approx.
Ingredients
200 gms Paneer (Cottage cheese). 1 cup Gram flour (Besan). 1/2 tsp Red chili powder. 1/2 tsp Garam Masala powder. 3 cups Oil. (For frying) Salt. (As per taste)

Procedure
1. Mix gram flour, red chili powder, garam masala and salt.
2. Add some water and mix it well till a thick smooth batter is formed. (Gradually add water to get the right thickness and smoothness of the batter)
3. Cut the paneer in medium chuncks.
4. Heat oil in a kadhai. (On a medium-large flame) (Wait till the oil is hot enough to fry)
5. Dip the paneer pieces into the batter and then fry them till golden brown.
6. Remove them on a Kitchen paper or a tissue paper.
7. Serve hot with chutney or sauce accompanied with some hot beverage like Tea(chai) or Coffee.

Paneer Butter Masala

Serves: 4	Time: 25mins approx.
Ingredients
250 gms Paneer (Cottage Cheese).  2 big Onions. (Finely chopped) 1 tbsp Ginger garlic paste. 1 tsp Red Chili powder. 3 big Tomatoes. (Finely chopped) 3 tbsp Cashewnut paste. (Optional) 1 tsp Coriander Powder. 1 tbsp Ghee.	1/2 tsp Turmeric powder. 1 tsp Garam Masala powder. 2 tbsp Tomato puree. 2 tbsp Coriander leaves. 3 tbsp Butter. 2 tbsp Fresh Cream. Salt. (As per taste)

Procedure
1. Heat some ghee in a frying pan. (On a medium flame)
2. Add the paneer cubes to it and fry them till golden brown. Then remove them in a plate and allow them to cool.
3. In the mean time heat 3 tbsp of butter in a pan. (On a medium flame)
4. Add onions and fry them till golden.
5. Add ginger garlic paste to the onions and fry them for a minute.
6. Add chili powder, turmeric powder, garam masala and coriander powder to it. Mix it well.
7. Add chopped tomatoes and tomato puree to it. Mix it thoroughly till it forms into a gravy and let it simmer for a minute.
8. Add cashewnut paste to it. Mix it well. (Optional)
9. Add salt to it and mix it well.
10. Add paneer cubes to the gravy. Mix it thoroughly. Cover the pan and let it cook for a min.
11. Add 1 1/2 cup of water and mix it thoroughly.
12. Add salt to it and mix it well.
13. Cover the pan and let it cook for 15mins or atleast till you get the desired curry consistency. (On a medium flame)
14. Stir it occasionally while cooking.
15. Then turn off the fire and add the remaining butter and fresh cream.
16. Cover the pan and allow the gravy to settle for about 5mins.
17. Garnish it with coriander and serve hot.

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)