GOBI MATAR

Ingredients	Quantities
Cauliflower	½ lb. (227 g)
Peas	½ lb. (227 g)
Onion	1 large size
Ginger (chopped)	1 tablespoonful
Turmeric (powder)	1 teaspoonful
Red chillies powder)	4 teaspoonful
Ghee or fat	4 tablespoonfuls
Water	½ cup
Salt	To taste

Method

1. Fry onions to light brown colour in the fat.
2. Add all the dry ingredients and stir for two minutes over a strong fire.
3. Add cauliflower and peas and then add water.
4. Let all these simmer over a light fire in a covered pan until done and all the water dries up.
5. Serve it hot with parathas or chapatties.

GOBI ALOO

Ingredients	Quantities
Cauliflower	1 lb. (454 g)
Potatoes	½ lb. (227 g)
Onion	1 large size
Ginger (chopped)	1 tablespoonful
Turmeric (powder)	1 teaspoonful
Black pepper (powder)	1 teaspoonful
Ghee or fat	4 tablespoonfuls
Coriander leaves	Few
Salt	To taste

Method

1. Cut cauliflower into small pieces.
2. Peal and cut potatoes into small cubes.
3. Fry onions in ghee, then add all the dry ingredients and fry these together for two minutes.
4. Add cauliflower and potatoes.
5. Cook it in a covered pan over a low fire until both cauliflower and potatoes are done.
6. Garnish it with mint or coriander leaves.
7. Serve it hot with parathas or chapatties.

BANDHGOBI

Ingredients	Quantities
Cabbage (fine shredded)	½ lb. (227 g)
Mustard seeds	1 teaspoonful
Turmeric (powder)	½ teaspoonful
Red chillies (powder)	¼ teaspoonful
Ginger (chopped)	1 tablespoonful
Green chillies (chopped)	1 tablespoonful
Oil or ghee	1 tablespoonful
Salt	To taste

Method

1. Heat ghee or oil to a very high temperature.
2. Add mustard seeds and other dry ingredients.
3. Add cabbage and other ingredients.
4. Cook over a medium fire in a covered pan for about ten minutes.
5. Serve it with chapatties.

BANDHGOBI MATAR

Ingredients	Quantities
Cabbage (fine shredded)	½ lb. (227 g)
Peas	½ lb. (227 g)
Onion (chopped)	1 large size
Ginger (chopped)	1 tablespoonful
Turmeric (powder)	1 teaspoonful
Red chillies (powder)	¼ teaspoonful
Black pepper	¼ teaspoonful
Ghee or fat	4 tablespoonfuls
Salt	To taste

Method

1. Fry onions and ginger together to a light brown colour.
2. Add all other dry ingredients and stir together for a minute.
3. Add cabbage and peas.
4. Cook all these together on a low fire in a covered pan until peas are tender.
5. Serve it with chapatties or parathas.

MATAR ALOO CURRY

Ingredients	Quantities
Peas	½ lb. (227 g)
Potatoes	½ lb. (227 g)
Onions	2 large size
Tomatoes	2 medium size
Ginger (chopped)	1 tablespoonful
Turmeric (powder)	½ teaspoonful
Red chillies (powder)	¼ teaspoonful
Mustard seeds	¼ teaspoonful
Poppy seeds	1 teaspoonful
Cumin seeds	½ teaspoonful
Cardamom	1
Cinnamon	1” piece (2 cm)
Cloves	2
Bay leaves	1 whole
Ghee or fat	3 tablespoonfuls
Salt	To taste

Method

1. Grind onions, ginger, turmeric, mustard seeds and cumin seeds together into a very fine paste.
2. Fry the paste in ghee until it separates from ghee and attains a light brown colour.
3. Add tomatoes, peas and potatoes.
4. Stir for two minutes and then add all the remaining ingredients.
5. Cook on medium fire till peas and potatoes are well cooked.
6. Serve it hot with chapatties or parathas.

MATAR AUR PANEER CURRY

Ingredients	Quantities
Peas	½ lb. (227 g)
Cottage cheese	½ lb. (227 g)
Onions (chopped)	2 large size
Ginger (chopped)	1 tablespoonful
Turmeric (powder)	½ teaspoonful
Red chillies (powder)	¼ teaspoonful
Mustard seeds	¼ teaspoonful
Poppy seed's	1 teaspoonful
Cumin seeds	1 teaspoonful
Cardamom	1
Cinnamon stick	1” piece (2 cm)
Bay leaves	2 small
Ghee or fat	½ cup
Water	1 pint
Salt	To taste

Method

1. Set cottage cheese in shape of a loaf and cut into one inch cubes.
2. Fry the cubes to golden brown colour in deep fat.
3. Grind onions, ginger, turmeric, mustard seeds, cumin seeds and poppy seeds into a fine paste without using any water.
4. Fry the paste to a golden brown colour, till it separates from the ghee.
5. Add peas, cottage cheese and all the other ingredients except water.
6. Stir and cook for ten minutes on a medium fire.
7. Add water and cook it in a covered pan till peas and cottage cheese are tender.
8. Serve it hot with rice or chapatties.

GUCHI MATTAR

Ingredients	Quantities
Mushrooms	¼ lb. (113 g)
Peas	1 lb. (454 g)
Onions (sliced)	2
Ginger (sliced)	1” piece (2 cm)
Tomatoes (sliced)	3 medium size
Turmeric (powder)	½ teaspoonful
Red chillies (powder)	½ teaspoonful
Cloves	2
Bay leaves	2
Ghee or fat	3 tablespoons
Water	1 ½ cups
Salt	To taste

Method

1. Soak mushrooms overnight.
2. Fry onion in fat to a light brown colour.
3. Add all the other ingredients. Stir well.
4. Cook them on a medium heat for 15 minutes
5. Serve this dish with rice or chapatties.

GAJJAR AUR MATAR

Ingredients	Quantities
Carrots	½ 1b. (227 g)
Peas	½ 1b. (227 g)
Onion (chopped)	1 large size
Turmeric (powder)	½ teaspoonful
Red chillies (powder)	¼ teaspoonful
Ghee or butter	1 tablespoonful
Water	4 cups
Coconut (fresh grated)	1 tablespoonful
Salt	To taste

Method

1. Fry onions to light brown colour in the given quantity of fat.
2. Add carrots, peas and all the other ingredients, stir well for five minutes.
3. Add water and cook it in a covered pan until peas and carrots are done.
4. Garnish it with fresh grated coconut.
5. Serve it hot with rice or chapatties.

PALAK PANEER

Ingredients	Quantities
Spinach	2 lb. (907 g)
Cheese	1 lb. (454 g)
Ginger (grated)	1 tablespoonful
Onions (chopped)	2 medium size
Coriander leaves	1 teaspoonful
Turmeric (powder)	1 teaspoonful
Red chilli (powder)	1/4 teaspoonful
Butter or ghee	4 tablespoonfuls
Green chillies (chopped)	1 tablespoonful
Salt	To taste

Method

1. Cook spinach with hall a teaspoonful of salt for ten minutes.
2. Grind the spinach into a fine paste.
3. Fry onions, green chillies, coriander leaves and ginger together in the fat for five minutes.
4. Add to these the spinach paste and cheese cut in small square cubes.
5. Cook spinach and cheese with the other ingredients over a low fire for about ten minutes.
6. Serve it hot with chapatties and parathas.

ALOO TOMATAR CURRY

Ingredients	Quantities
Tomatoes	1 lb. (454 g)
Cumin seeds	½ teaspoonful
Red chillies (powder)	¼ teaspoonful
Turmeric	¼ teaspoonful
Onions (chopped)	4 tablespoonfuls
Potatoes	2 medium size
Water	2 cups
Butter or fat	2 tablespoonfuls
Coriander leaves	1 tablespoonful
Salt	To taste

Method

1. Scrub and clean potatoes.
2. Peel and cut them into small cubes
3. Fry onions in butter to a golden brown colour.
4. Add small pieces of tomatoes, and dry ingredients, stir these for two minutes.
5. Add potatoes to these ingredients on the fire and stir these for another two minutes.
6. Add water and let these simmer on a low fire until potatoes are cooked.
7. Garnish it with coriander leaves.
8. Serve it hot with chapatties.

SUKHEY ALOO

Ingredients	Quantities
Potatoes	1 lb. (454 g)
Mustard seeds	1 teaspoonful
Turmeric (powder)	½ teaspoonful
Red chillies (powder)	¼ teaspoonful
Fat or butter	2 tablespoonfuls
Coconut (fresh grated)	2 tablespoonfuls
Salt	To taste

Method

1. Boil and peel the potatoes, cut these into uniform cubes.
2. Heat the butter to a high temperature and add mustard seeds, turmeric and red chillies powder.
3. Stir them for several minutes.
4. Garnish these with fresh grated coconut just before serving.
5. Serve it with chapatties.

ALOO DAM

Ingredients	Quantities
Potatoes (uniform medium size)	2 lbs. (907 g)
Curd or yoghurt	½ lb. (227 g)
Mustard oil	1 cup
Ghee	2 tablespoonfuls
Red chillies (powder)	1 teaspoonful
Coriander (powder)	1 teaspoonful
Turmeric (powder)	1 teaspoonfui
Cloves (powdered)	2
Cinnamon stick (powder)	1 small piece
Cardamom (powder)	1
Black pepper (powder)	10
Bay leaves	2
Water	2 tablespoonfuls
Salt	To taste

Method

1. Boil and peel potatoes.
2. Fry the peeled potatoes in deep mustard oil.
3. Pour ghee and two tablespoonfuls of oil in a deep pan.
4. Add red chillies, turmeric and coriander powder to the above hot ghee and oil mixture.
5. Stir the mixture for one minute.
6. Pour curd on potatoes.
7. Add potatoes and curd to the hot mixture and stir this constantly for seven minutes.
8. Add water to the mixture and cook it in a covered pan on a low fire for ten minutes.
9. Before removing the pan from the fire add the other ground spices.
10. Serve it with chapatties or parathas.

TOMATAR BURTHA

Ingredients	Quantities
Tomatoes	4 large size
Onions	4 large size
Cumin seeds (roasted and ground)	1 teaspoonfui
Green chilli (chopped)	1
Ghee or butter	1 tablespoonful
Mint or coriander leaves (chopped)	1 tablespoonful
Salt	To taste

Method

1. Blench and remove skin of tomatoes and mash these.
2. Fry onion in hot fat to a light brown colour.
3. Add mashed tomatoes and other ingredients to browned onions.
4. Stir well for three minutes.
5. Garnish tomato burtha with mint or coriander leaves.
6. Serve it while hot with rice or chapatties.

PHALIAN AUR MATAR

Ingredients	Quantities
Peas (shelled)	1 lb. (454 g)
Beans (sliced)	½ 1b. (227 g)
Onion (sliced)	1
Ginger (sliced)	1 piece
Turmeric (powder)	½ teaspoon
Red chillies (powder)	½ teaspoon
Ghee or fat	1 ½ teaspoons
Water	½ cup
Salt	To taste

Method

1. Fry onions in fat for five minutes.
2. Add all the other ingredients one by one stirring these well.
3. Cook over a medium fire for ten minutes or when the peas and beans are tender and all the water is well absorbed.
4. Serve it with chapatties or parathas.

SUKHI MOONG KI DAL

Ingredients	Quantities
Moong Dal	½ 1b. (227 g)
Turmeric (powder)	1 teaspoonful
Red chillies(powder)	1 teaspoonful
Water	2 lbs. (907 g)
Onion	1 medium size
Butter	2 tablespoonfuls
Salt	To taste

Method

1. Wash the dal just before cooking.
2. Boil the water and then add dal to it.
3. Cook it over a medium fire in a covered pan. When the grains start splitting add all the dry spices. Cook till the water and the dal have a thick soup-like consistency.
4. Fry onions golden brown colour and add cooked dal to it and remove it from the fire.
5. Serve it with plain rice or chapatties.

VAL

Ingredients	Quantities
Beans (dry field)	1 cup
Coconut fresh (grated)	1 tablespoon
Coriander leaves (chopped)	1 tablespoon
Jaggery	2 teaspoons
Chillie (powder)	½ teaspoon
Ghee or fat	1 tablespoon
Water	2 ½ cups
Salt	To taste

Method

1. Soak beans in twice the amount of water for twelve hours.
2. Drain and tie the soaked beans in a thick cloth for sprouting, keep these for about two hours or until these are sprouted.
3. Heat ghee or fat in a deep pan and fry the sprouted beans with salt and chillie powder for ten minutes.
4. Add jaggery and four tablespoons of water.
5. Cook till beans are tender.
6. Garnish it with coconut and coriander leaves.
7. Serve it hot with poories.

RASAM

Ingredients	Quantities
Red grams (lentils)	1 cup
Chillies	3 whole
Mustard seeds	1 teaspoon
Cumin seeds	1 teaspoon
Black pepper (ground)	1 teaspoon
Garlic (crushed)	1 pod
Onion (sliced)	1 large
Turmeric	1/4 teaspoon
Tamarind juice (thick)	l 1/2 tablespoon
Ghee or fat	1 teaspoon T
Salt	To taste
Water	3 cups

Method

1. Clean and boil lentils with 2 cups of water for 20 to 30 minutes.
2. Mash and strain cooked lentils through a fine sieve.
3. Roast and grind all the other ingredients and pour these in cooked lentils.
4. Boil it for 15 minutes.
5. Keep it covered for five or more minutes before serving.
6. Serve it hot before or with the meal.

SAMBAR

Ingredients	Quantities
Gram dal (lentil)	1/4 lb. (113 g)
Coriander seeds	1 1/2 tablespoons
Chillies (powdered)	2 small
Fenugreek	1/4 teaspoon
Tamarind juice (thick)	¼ cup
Lemon juice	2 tablespoons
Brinjal	3 large
Tomatoes (sliced)	2 large
Ginger (chopped)	1 piece
Mustard seed	7 teaspoons
Onion (chopped)	1 small
Green Chillies	2 whole
Garlic (chopped)	3
Gingly oil	3 pods
Asafoetida (powder)	1/4 teaspoon
Turmeric (powder)	1/4 teaspoon
Black gram	1 tablespoon
Salt	To taste
Water	4 cups

Method

1. Wash and cook lentils in 2 cups of water adding turmeric powder, 2 green chillies, ginger, onions and salt.
2. When grams are softened add vegetables and cook until vegetables are cooked.
3. Fry chillies, coriander seeds, mustard seeds, fenugreek and asafoetida in a teaspoon full of oil.
4. Grind and mix these fried ingredients to cooked lentils and bring it to a boil.
5. Add 2 cups of water, salt, tamarind juice and lemon juice to the above.
6. Heat rest of the oil to a very high temperature and fry black gram, mustard seeds and whole red chillies. Add these to the lentil mixture.
7. Boil for fifteen minutes.
8. Serve it hot with rice.