Yummy lunch..mmmm

DAL MAKHANI
Serves 4
Sabot manh dal (whole black lentil) ½ cup
Red kidney beans (rajma) ¼ cup
Channa dal (Bengal gram dal) 1tbsp
Garlic chopped ½ bunch
Onion chopped 2
Tomatoes 3
Green chillies 2
Cumin seeds 1tsp
Salt & red chilli powder to taste
Water 10cups
Milk ¼ cup
Cream or malai 1tbsp
Oil or desi ghee 1 tbsp
Pressure cook both lentils, kidney beans, onions, green chillies and water together for half an hour on full flame and then half an hour on low flame(total 1 hour).
Grind tomatoes and garlic together to get puree.
Heat oil in heavy bottom handi, add cumin seeds, when it starts splutter add puree.
Cook till oil comes out. Add salt and chilli powder.
Pour boiled dal in this puree. Mix it smoothly and again cook it for half an hour on low flame.
Add milk and stir it. Again cook for 15 minutes.
Dal is ready. At the time of serving you can add cream or beated malai on it.

MUSHROOM DO PYAZA
Serves 4
Mushrooms (washed & wiped) cut into half 1 pkt
Onion chopped 2
Onion cut into eight pieces 2
Tomato chopped 2
Ginger garlic paste 1 tsp
Coriander leaves 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Green chillies 2
Salt & red chilli powder to taste
Turmeric powder a pinch
Garam masala 1 tsp
Water ½ cup
Cream or malai 1 tbs
Oil 2 tsp
Grind chopped onion tomato green chilli together to make paste.
Heat oil add cumin seeds, coriander seeds when starts crackle add garlic ginger paste.
Fry till it turns brown. Add square cut onions. Sauté till transparent, add onion tomato paste.
Cook till oil comes out. Add salt chilli powder, turmeric powder and garam masala.
Fry for a minute.
Add mushrooms, cook till tender. Add water and cook further till water dries.
Check seasonings and garnish with cream and coriander leaves.

TANDOORI PANEER
Serves 4
Cottage cheese cut into ½” squares 250 gm
Onion cut into eight 2
Capsicum cut into ½” pieces 2
PASTE
Onion 1
Garlic few cloves
Ginger ½” piece
Green chillies 2
Honey 1 tsp
Cashew nuts few
Butter salted or unsalted 1 tsp
Cloves 2
Green & black cardamoms 2 each
Fennel seeds 1tsp
Kasuri methi 1 tsp
Grind all above to make fine paste.
Tomatoes 3
Grind to make tomato puree.
Salt & red chilli powder
Cumin seeds 1 tsp
Oil 1 tsp
Heat oil; add cumin seeds when start crackles add cottage cheese. Sauté for a minute add salt & red chilli powder.
Mix onion paste and tomato puree together.
Add onion tomato paste to cottage cheese. Cook till paste reduces to half and oil comes out.
Add left over onion & capsicum to it. Cook further for few minutes. Remove from heat.

NAVRATTAN KORMA
Serves 4
Milk 2 ½ cups
Cashew nuts a handful
Water 1 cup
Curd ½ cup
Cauliflower cut into small florets ½ cup
French beans cut into 1’’ long ½ cup
Peas ½ cup
Carrot chopped 1
Broccoli cut into small florets ¼ cup
Pineapple cut into 1/2” square ¼ cup
Grapes cut into half ¼ cup
Almonds cut into half lengthwise 1 tsp
Cherries (tinned) ¼ cup
Salt to taste
Black pepper 1 tsp
Oil 1 tsp
Grind cashew nuts and half cup milk together. Mix curd in to it.
Heat rest of milk, add cashew paste into it. Cook to give one boil.
Heat oil, sauté all vegetables. Add salt & pepper.
Put these vegetables into milk gravy. Cook it further.
Add fruits and nuts. Give one boil. Remove from fire.

ONION NAAN
Serves 4
Plain flour 2 ½ cups
Curd ¾ cup
Salt ½ tsp
Oil 1tsp
Sugar ½ tsp
A pinch of baking powder
Luke warm water for kneading dough
Sift flour, salt and baking powder together.
Add salt sugar and oil. Rub the flour to get crumbs.
Add curd and knead smooth dough with water if required.
Cover it and keep it aside for at least for 8 hours
Onion chopped 3
Coriander seeds 1tsp
Salt & red chilli powder to taste
Green chillies chopped 2
Coriander leaves chopped 1 tsp
Kasuri methi 1tsp
Oil for sauté
In pan heat oil, add coriander seeds, when crackles add onion sauté till it turns light brown.
Add salt and chillies. Add kasuri methi mix it thoroughly. Remove from fire.
Garnish with coriander leaves.
Make 8 balls from dough. Roll out each ball into chapatti.
Place small onion filling in the centre, now join the edges and seal the naan. Press and again roll the naan even. Repeat the same with all balls.
Cook the naan in pre heated tandoor from both sides.
Remove the naan from tandoor and serve.

CRUNCHY RAITA
Serves 4
Thick curd 500gm
Salt ½ tsp
Black salt ¼ tsp
Oil 1 tbsp
Cumin seeds ¼ tsp
Mustard seeds ¼ tsp
Dry red chillies 2
Curry leaves few
TOPPING
Roasted salted peanuts crushed roughly 1 tbsp
Oil 1 tbsp
Curry pattas lots of
Beat curd with black salt and salt till smooth. Heat oil in a pan add mustard seeds and cumin seeds. Cook till golden, add red chillies and curry leaves. Remove from fire and add a pinch of red chilli powder. Pour over the curd and refrigerate.
For the topping, heat oil, add curry leaves. Remove from fire and spread the crisp leaves on the raita. Sprinkle peanuts for the crunch. Serve cold.