BAALUSHAHI

INGREDIENTS
For Baalushahi Balls:
1. 250g Maida (Buy here)
2. 4 Tbsp Yoghurt
3. 100g warm Ghee (To mix in the baalushahi dough) (Buy here)
4. Ghee ( for frying) (Buy here)
For the Syrup:
1. 1 and1/2 cups Sugar
2. Cardamom powder (Buy here)
3. Water
STEPS TO FOLLOW
1. Dissolve sugar in water and heat it till a two-string syrup is prepared.
2. Mix all the ingredients for baalushahi balls and prepare a dough using yoghurt.
3. Cover this dough with a muslin cloth and set aside for 10 minutes.
4. Make small balls of this dough n slightly flatten them.
5. Fry these balls on low flame.
6. Soak these balls in the sugar syrup for 15 minutes and serve.

HOT MASALA TEA ( For four cups)

INGREDIENTS
1. 2 Cups water
2. 2 Cups milk
3. 4 tsp sugar
4. 3 tsp tea powder (Buy now)
5. 1/2 tsp Everest tea masala (Buy here)
OR
Powder together following items
1. 2 inch piece of dry ginger (Buy here)
2. 4 cardamoms (Buy here)
3. 4 cloves (Buy here )
Take 1/2 tsp from above mixture.

STEPS TO FOLLOW
1. Take water in a pan
2. Add sugar, tea powder and tea masala
3. After boiling the water add milk
4. Again bring to boil
5. Strain it with strainer (Buy here )
6. Serve hot

MIXED VEGETABLE CURRY

INGREDIENTS
1. 1Tbsp coconut oil (Buy here)
2. 1Cup grated coconut (Buy here)
3. 1 Tbsp coriander seeds (Buy here)
4. 1 Tsp cumin seeds (Buy here)
5. 3 Tsp poppy seeds (Buy here)
6. 6 Black pepper corns (Buy here)
7. 3 Cloves (Buy here)
8. 1 5cm piece cinnamon (Buy here)
9. 6 dry red chillies (Buy here)
10. 6 Cloves garlic
11. 1 Medium onion sliced

FOR THE CURRY
1. 2 Medium potatoes diced
2. 2 Medium carrots diced
3. 2 French beans diced
4. 1/2 Cup shelled peas
5. 1 Cup cauliflower pieces
6. 2 Tbsp coconut oil
7. 1 Tsp mustard seeds (Buy here)
8. 2 Medium tomatoes blanched and chopped
9. Salt to taste

STEPS TO FOLLOW : FOR THE MASALA
1. Heat coconut oil and roast all the ingredients together for five minutes
2. Grind to a smooth paste in a grinder with a little water

FOR THE CURRY
1. Boil the vegetables in salted water
2. Heat oil and add mustard seeds
3. When they sputter add the masala and fry for another two minutes
4. Add the tomatoes and fry for another two minutes
5. Then add the boiled vegetables and one cup water
6. Simmer for five minutes
7. Serve hot

PANEER PULAV

PANEER PULAV

INGREDIENTS
1. 200 Grams paneer
2. 1/4 cup ghee for deep frying (Buy Here)
3. 2 bay leaves (Buy Here)
4. 6 cloves (Buy Here)
5. 8 cardamoms (Buy Here)
6. 3 cm. piece cinnamon (Buy Here)
7. 2 cups basmati rice (Buy Here)
8. 4 cups water
9. salt to taste
TO BE GROUND INTO A PASTE
1. 2 onions
2. 6 cloves of garlic
3. 3 cm. piece ginger

Grind onion, garlic and ginger with a little water.

STEPS TO FOLLOW
1. cut paneer into diamond shaped pieces and deep fry till golden brown.
2. set aside
3. heat 1/4 cup ghee and fry the ground paste till light brown
4. add bay leaves, cloves, cardamoms and cinnamon
5. fry for a minute
6. add rice and fry until all the rice is coated with ghee and masala
7. add water and salt
8. when the water boils add paneer pieces
9. turn heat to lowest point and cook till all the water is absorbed.

Aloo Dum

INGREDIENTS

1. 16 small potatoes.
2. 2 medium onions.
3. 6 cloves garlic.
4. 1 3 cm piece ginger.
5. 4 tbsps ghee. (Buy Here)
6. 1 tsp cumin seeds. (Buy Here)
7. 2 bay leaves. (Buy Here)
8. 2 cardamoms. (Buy Here)
9. 3 medium tomatoes blanched and chopped.
10. 3 tbsps tomato ketchup.
11. 1 tsp chilli powder. (Buy Here)
12. 1 tsp cumin powder. (Buy Here)
13. 1 tsp sugar.
14. 2 tsp salt.

STEPS TO FOLLOW

1. Boil potatoes.
2. Peel and set aside.
3. Grind onion, ginger & garlic.
4. Heat ghee in a pan.
5. Add cumin seeds, bay leaves & cardamoms.
6. Fry for 30 seconds.
7. Add the ground paste & over medium heat, fry till it gets brown.
8. Add tomatoes, chilli powder & cumin powder.
9. Fry until the tomatoes turn to pulp.
10. Add ketchup, sugar, salt & potatoes.
11. Toss gently till well coated with masala.
12. Serve hot with paranthas or bread.

Cauliflower Masala

INGREDIENTS

1. 1 cup grated coconut. (Buy Here)
2. 1 cup coriander leaves.
3. 3 cm. piece ginger.
4. 4 cloves garlic.
5. 6 green chillies.
6. 1 tbsp tamarind. (Buy here)
7. 1 tsp chilly powder. (Buy Here)
8. 1 tsp coriander powder. (Buy Here)
9. 1 tbsp vinegar.
10. 2 tsp salt.

FOR THE CAULIFLOWER

1. 1 Large cauliflower.
2. 2 tbsp salt.
3. 1 Cup grated coconut.
4. 1/2 Cup blanched and chopped tomato.
5. 2 tbsp Ghee. (Buy Here)
6. 1 Large onion, finely chopped.

STEPS TO FOLLOW

For the masala: Grind to a paste with a little water.

For the cauliflower:
1. Soak the coconut in 1 1/2 cups warm water and extract milk.
2. Boil the whole cauliflower in salted water for 10 minutes or until stems are cooked.
3. Drain water.
4. Grease a deep casserole dish.
5. Put the cauliflower in it.
6. Stuff half the ground masala in between the flowerettes.
7. Mix the other half of the masala with the coconut milk.
8. Heat ghee and fry the onion till transparent. Add tomatoes and fry for one minute.
9. add the coconut milk mixture.
10. Stir well and remove from fire.
11. Pour over the cauliflower.
12. Bake at 200 degrees C for 30_35 minutes.

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