Daddhojanam(Curd Rice)

Ingredients:
250 gm overcooked white rice
250 gm yoghurt
5 gm green chillies
5 gm coriander leaves
5 gm ginger
salt
Tempering:
20 ml oil/Ghee
5 gm mustard seeds
3 gm skinned black gram
3 gm channa dal
2 gm dried red chilli
2 gm curry leaves
3 gm asafoetida(Optional)

Method: Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt.Break red chillies into 1/2 inch pieces.Heat oil and add the mustard seeds. When they start crackling, add the dals and saute until golden. Add curry leaves, red chillies and asafoetida.Pour tempering on the rice and serve cold.

Bhendi crisp Fry

Ingredients:
1 kg bhindi
3 teaspoon haldi
3 teaspoons lal mirch powder
3 teaspoon amchur powder
oil for frying
3 teaspoon chaat masala
salt to taste

Method:
Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.Now heat the oil and fry the bhindis in it.Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and serve hot.

Special Gobi Curry

750 gm cauliflower-broken into flowerets
1 tbsp garlic paste
1 tbsp ginger paste
1 cup vinegar
chilli powder to taste
1 tsp garam masala
1 tbsp coriander seeds
1 tsp salt or to taste
2-3 capsicums
2 onions
3-4 tomatoes
skewers (attachment in oven for grilling)
oil to brush
chaat masala to garnish

Method: Marinate the flowerets in the garlic, ginger, vinegar, chilli powder, black pepper, powdered ingredients and salt. Leave thus 3-6 hours or overnight. Cut the capsicums, onions and tomatoes to match the flowerets. Thread a piece of tomato, onion and capsicum into the skewer, follow with a floweret. Repeat thus till all the pieces are taken care of. Pour whatever juices there may be over the prepared pieces and place over a drip tray. Brush with oil. Bake in a preheated oven 15-20 minutes, till the vegetables are bite-like, or over a barbecue pit, or a grill. Brush again with a little oil when almost done. Serve hot by itself or over a bed of boiled rice.

Paneer Makhani

Ingredients:
Paneer-1/2 kg
2 tbsp butter
1 tsp oil
1 tsp kala jeera (black cumin)
1 cup tomato puree
salt - to taste
3/4 cup cream
a few strips of green chillies, cut lengthwise, for garnish
Method: Heat the butter and oil, and when the butter melts, add kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.