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Vegetable Jalfrezi

Ingredients:

3 oz cauliflower florets
3 oz carrots, julienned
1 green pepper, diced
4 oz green peas
4 oz almonds
2 oz cashews
1 medium onion, chopped
1/2 c water
1/2 c vegetable oil
2 tsp black pepper
2 tsp chili powder
1large potato, boiled & diced
1 large tomato, diced
2 tsp mint
Salt to taste

Method:
Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and 
plunge them into a bowl of ice water to stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a smooth paste. In a 
pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. 
Add the potatoes, tomatoes, and paneer (homemade cheese). Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings.


Dhuli Moong ki Daal

Ingredients:
1 cup husked green lentils (moong)
Salt to taste
1/2 tsp turmeric
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafetida
1 tbsp ginger-finely chopped
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp coriander powder
1/2 tsp chili powder
1/2 tsp garam masala
2 tbsp chopped cilantro leaves-to garnish

Method:
Wash lentils. Place them in a heavy-based pan with 3 cups of water, turmeric, ginger and salt. 
Partially cover pan and place over high heat. Bring to a boil and then simmer till cooked. Heat the oil in a heavy-based pan and add the asafetida 
and the cumin seeds. When they begin to splutter, add the onions. Sauté onions till brown, add the tomatoes and stir-fry till the fat separates. 
Add coriander powder, chili powder and garam masala. Mix well and add the cooked lentils. Bring to a boil and simmer for about 1 minute. Garnish 
with cilantro and serve hot. 
 

Navratan Korma

Ingredients:
500 gm mixed vegetables-chopped and ready to be cooked
1/4 cup ghee/oil
2 tsp ginger- finely chopped and ground with garlic
1 tsp garlic-finely chopped
1/2 cup onions-grated
4 cloves
4 pepper corns
1/4 tsp cinnamon-broken small
4 green cardamoms
1 1/2 tsp salt or to taste
1/2 tsp chili powder or to taste
100 gm blanched almonds
1 cup coconut milk
Cilantro and almonds-slivered and roasted for garnish 

Method:
Blend the blanched almonds and coconut milk in a blender and keep aside. Heat the ghee/oil and add the onion paste. Stir-fry till brown. Add the cloves, peppercorns, cinnamon and cardamoms and mix well. Add the vegetables, salt and chili powder and stir fry over high heat till well coated with the masala. Lower the heat and cook till bite like, stirring a few times. Add the coconut milk mixture and simmer for 2-3 minutes, and serve garnished with the cilantro and the almonds.