Dinner

Dry Vegetables: Cauliflower, potatoes with green peas 
Optional: Green beans and potato, Flat beens and potato, Peas and Potato, Cabbage with Potato, Dill and Potato or any other vegetable
Ingredients:
Cauliflower: Chopped with florets
Potatoes: 2 chopped
Vegetable: 1 whole cauliflower chopped, potato chopped
Peas: 1/2 cup thawed
Onion: 1 medium chopped
Garlic: 2-3 cloves chopped
Turmeric powder: 1 TSP
Coriander powder: 1 TSP
Garam Masala: 1 TSP
Salt: to taste
Oil: 2 TBSP
Fresh Coriander leaves: 2 TSP chopped

Chop cauliflower and potatoes and wash. Thaw peas and set aside. Heat oil in brown.  Add onion, garlic and fry until light brown. Add dry masala, turmeric powder, coriander powder and 1/2 cup water and cook for few minutes. Add chopped vegetables. Add salt. Stir and cook on medium flame until done. Pour into serving dish. Garnish with chopped coriander leaves

Kari
Ingredients:
Yogurt: 2 cups plain
Gram flower: 2 cups for pakodas (optionally use boondi or spinach instead of pakodas)
Gram flower: 1/2 cup for gravy mixed in yogurt
Onion: 1 medium finely chopped
Garlic: 2-3 cloves chopped
Fenugreek (Methi Dana) seeds: 1 TSP
Aesofetida: 1/4 TSP
Turmeric Powder: 1 TSP
Coriander Powder: 2 TSP
Chilli Powder: 1/2 TSP
Oil: 2 TBSP
Oil: for frying pakodas

Add mixed 1/2 cup gram flour in yogurt and mix well. In a deep pan heat 2 TBSP oil. Add asafoetida and methi. Fry for about a minute or until methi is golden brown. Add onion, garlic and fry until golden brown. Add dry spices (Coriander, Turmeric, Chilli) and cook for 1 minute more.  Add the yogurt mixture to the pan and stir for a few minutes. Add 4-5 cups water and bring mixture to boil. Then simmer on low heat for 1 hour.
To make pakodas, in another bowl take 2 cups of gram flour and add 11/2 (1.5) cups water. Mix well with hand. If it is too thick then add little more water. Test putting a drop in cup of water and if it floats then it is ready otherwise beat more.
Heat oil for frying pakodas in a deep pan. With a spoon drop mixture and fry. Add the fried balls to the gravy. When gravy is read add all the cooked balls, stir. Add salt. If too thick, then add some more water, boil and simmer for 10-15 minutes stirring in between.
Alternative:- if you do not want to make balls, you can use Boondi or Thick Sev, which you can buy in India grocery store

Mangori, Aloo (potato) or Badi aloo (break into pieces)
Ingredients:
Onion: 1
Cloves: 2-3 cloves
Coriander powder: 2 TSP
Turmeric powder: 1 TSP
Chili powder: 1/2 TSP
Meat Masala: 2 TSP (MDH any other brand. Parampara is also good)
Oil: 2 TBSP
Oil: for deep frying mangori or bari
Salt:
Potato: 2 medium chopped

Grind onion and cloves. Take one cup mangori or bari and shallow fry first on slow flame. Bari has to be broken into pieces. Remove from oil. Add rest of oil and heat. Add potatoes, salt to taste. Cook potatoes until golden brown. Remove from oil. In same pan add ground onion, dry spices and add 1 cup water. Cook till oil and masala separate. Add mangori or badi and potatoes. Stir for a few minutes. Add water and out 3 cups and cook till they are done. Garnish with coriander leaves before serving.

Pulao
Ingredients:
Rice: 2 cups
Onion: 1
Garlic: 2-3 cloves
Pepper corn: 5-6
Cinnamon: 1 stick
Cardamom: 3-4 black cardimom
Bay leaves: 2
Green cardamom (elaichi): 3-4
Biryani masala (MDH or any other brand) to taste
Salt to taste
Oil or Ghee: 1/4 cup
Vegetables: peas, carrots, green beans, cauliflower, bari, jack fruit
Non veg: cooked chicken (pieces), meat, Ground meat or chicken

Wash and soak rice. Chop onion and garlic. In deep frying pan, heat oil or ghee (1/4 cup). Add onion and garlic, until light golden. Add all spices, Cook and then add rice and salt. Cook for few minutes on medium flame. Add 4 cups of water. Add vegetable or non-veg. Boil for few minutes them reduce flame to low. Stir once. Let it settle,
Serve with salad, pickle, yogurt. Garnish with coriander leaves.

Eggplant - 1
Ingredients:
Eggplant: 1 Large
Salt & Pepper to taste
Oil: olive oil or any other oil
Chili flakes: 1/2 TSP or to taste

Baking directions:
Wash and clean eggplant. Cut eggplant into round or length wise slices. Put on an oiled flat dish, arrange slices. Add salt and pepper and chili flakes. Spray oil. Bake at 400deg F on oven for 10 mins then turn until golden. Eat as side dish.

Eggplant - 2:
Ingredients:
Eggplant: 2 any variety
Tomato: 2 finely chopped
Ginger: 1/4 inch Peeled and finely chopped
Garlic: 2-3 cloves
Oil: 2 TBSP

Add oil to pan and heat. Add onion, garlic and ginger. Cook until golden brown. Add tomatoes. Cook nicely.  Add eggplant and salt. Stir. Cook covered until done. Leave little pieces (wedges) or well cooked.

Eggplant -3 - Eggplant Bhartha
Ingredients:
Eggplant: 1 large
Onion: 1 medium chopped
Garlic cloves: 4-5 chopped
Ginger: 1/4 inch peeled. Grated or chopped
Tomatoes: 2 (optional)
Lemon juice: 1 TSP
Fresh coriander leaves: washed and chopped

Clean eggplant. Rub little oil all around eggplant. Insert cloves of garlic in 2 places by making a slit. Now put on slow flame to roast, turning carefully. You can bake in oven too. When nicely done, peel the skin. Crush with fork.
Heat oil in deep pan. Add all ingredients except tomato until well done. Add cooked and crushed egg plant. Add salt. Add cook till nicely smooth. Garnish with coriander leaves. Add little lemon juice. You can also optionally add green chili.

Eggplant - 4 - Small stuffed eggplant
Ingredients
Eggplant: 4-5 small
Coriander powder: 2 TSP
Turmeric powder: 1 TSP
Amchoor powder: 1 TSP
Garam Masala: 1 TSP
Meat Masala: 2 TSP
Chili powder: to taste
Salt to taste
Oil: 2 TBSP

Clean and split brinjals. Leave the head joined. Make cuts across like a cross so that brinjal is joined at one end but with 4 wedges.
Mix all spices. Hold the brinjal by opening the cuts and fill with dry spices. Add oil and heat. Add all brinjals and left over spices. Sprinkle little salt on top. Stir for few minutes on slow flame. Add 1 cup water. Cover and let it cook. Stir once or twice until tender. Garnish with coriander leaves before serving.

Non-veg Chicken curry
Ingredients:
Chicken  breast (optionally chicken leg or mixed pieces): 1 lb cut
Onion: 1
Tomatoes: 2 (optional)
Turmeric powder: 1 TSP
Coriander powder: 2 TSP
Chili powder: 1/4 TSP
Meat Masala: 2 TSP (MDH)
Cooking oil: 2-3 TBSP
Salt to taste
Pepper corn: 2-3
Cloves: 2-3
Black cardamom: 1-2
Green cardamom (elaichi): 2-3
Water: 1-2 cups for gravy

In a deep post, add oil and heat. Add all whole spices. Then add meat or chicken pieces. Add salt, stire and let it cook on slow flame until meat is tender. Add chopped onion and tomato and cook for few minutes about 10-15minutes on low flame. Then add all other spices, 1 cup water and cook for 10 minutes, stirring few times. Add enough water to make gravy. Let mixture boil then simmer for 10 minutes.

Fish in white sauce
Ingredients:
White sauce: 1 bottle
Fish fillet: 2 uncooked
Rice: 1 cup cooked
Salt and Pepper to taste
Oil: 2 TBSP

In shallow pan, heat oil. Add fish. Let the fish cook on one side until slightly brown and then carefully turn and cook the other side until slightly brown. Be careful not to touch the fillet too much.
Add sauce to baking dish (half bottle), arrange cooked fish on top and then pour rest of the sauce. Spread cooked rice on top. Bake in oven at 350deg for 15 mins.
Optionally you can also add frozen vegetables (chopped brocolli, chopped spinach).

Fish
Ingredients:
For marinade:
Yogurt: 1/2 cup
Lemon juice: 2 TSP
Garam Masala: 1 TSP
Tandoori Masala: 2 TSP
Salt to taste
Chilli/Paprika flakes

For fish:
Breadcrumbs
Fillet: 2

Mix ingredients for marinade. Marinade fish for 2-3 hours.
In a shallow pan, heat oil. Add breadcrumbs to both sides of fish. Fry fish first one side until slightly brown and then other side (turn only once) careful not too turn fillet too often. Arrange on baking tray. Bake in pre-heated oven 350deg for 10mins.

Sausage with Pasta
Ingredients:
Spicy Sausages: 2 chopped lengthwise
Onion: 1 coarsely chopped
Garlic: 2-3 garlic cloves coarsely chopped
Mixed Veg: 1 cup
Oil: 2 TBSP
Pasta: 2 cups boiled
Water: 1 cup
Tomato sauce: 2 TBSP

Heat oil. Add chopped onion and garlic until pinkish brown. Add veg, sausages. Cook for 5-10 mins on low flame. Mix pasta and water. Add sauce. Bring water/sauce to boil and simmer for 5 mins. Remove from heat and serve.

Meat Pie wish Mashed Potato topping
Ingredients:
Pie: 1 (read made from grocery store)
Ground meat or shredded chicken: 1 lb cooked
Chilli/Paprika to taste
Salt and Pepper to taste
Onion: 1 chopped
Oil: 2 TBSP
Mashed Potato: 2-3 cups

Heat oil in pan. Add chopped onion until slightly brown. Add Meat, Salt&Pepper, Chilli and cook. Remove from heat. In Pie shell add the cooked mixture and top wish mashed potato. Spray oil on top and bake in oven for 10-15mins at 400deg. Remove from oven and serve.

Chinese noodles with mixed veggies
Dinner for 2
Ingredients:
Angel hair pasta: 1/4 packet
Mixed vegetables: 1 cup thawed (corn, peas, carrots, celery frozen veggies from supermarket)
Olive oil:  1 tbsp
Onion: 1/4 cup onion chopped
Garlic: 1 large clove finely chopped
Ginger: 1/2 in finely chopped
Soya Sauce
Salt if needed
Optional : seasame oil 1 tbsp
Optional: Cooked quartered chicken pieces.  Or chicken legs/thighs roast or BBQ on side

Boil the veggies in salt-water for about 5 mins on medium heat. Drain the water
Boil the pasta in water until it is floating. Immediately drain the water.
In a frying pan, add the oil and fry onion, garlic and ginger and fry until onion is pink-red
Add the vegetables, salt and soya sauce.Remember soya sauce is salty so add additional salt sparingly.
If you have sesame oil, add a tbsp for taste
Add pasta. Cook in the mixture for a few minutes
If you would like to add chicken, then add the thoroughly cooked chicken quarters to noodles.

Ground spinach with paneer pieces (Palak Paneer)
Serves about 4
Ingredients:
Spinach 1 packet frozen or fresh
Paneer 1/2 pound (available in Indian stores) or to taste
Water: 1/2 cup
Onion 1 medium size
Ginger 1 inch - peeled
Garlic 2 cloves - peeled
Cumin seeds: 1/2 tspn
Heeng: 1/8 tsp
Sugar: 1/2 tsp
MDH/Parampara Palak Paneer masala - 2tspn
or
Cumin seeds, turmeric powder, red chili powder, garam masala powder
Tomatoes 2 medium size or 2 TBSP tomato paste
oil 1 tbsp for frying onion/ginger
oil 2 tbsp for frying paneer

Grind garlic, onion and ginger and tomatoes (if using raw tomatoes) in blender. Put the mixture aside in a separate dish.

If spinach is fresh, wash the spinach thoroughly. The way to wash spinach is to fill a pan with water and wash the spinach in the pan. Pour water out through strainer/collander. Change the water and wash again.
If frozen, defrost Spinach.
Boil spinach in 1/2 cup water until soft (about 5mins)
Grind spinach in blender

In deep pan, heat 3TBSP oil
Add 1/8tsp heeng, 1/2 tsp jeera. A few seconds later add ground onion, garlic and ginger
Add 1/2tsp turmeric powder, 1tsp coriander powder, chili powder to taste. Optionally use 2 tsp parampara masala.
In case you are using tomato paste, add the paste now.
Boil the whole mixture and then reduce heat to low. Simmer on low heat until oil separates from mixture.
In case mixture sticks to pans or begins to burn, add 1/2-3/4 cup water (Parampara masala normally requires more water).
Add ground spinach.
Let the spinach boil and then simmer for 15-20mins.

Optionally shallow fry paneer until paneer is light golden brown. Otherwise se paneer cubes as they are. After frying paneer, put aside in separate dish.

Add 1/2 cup low-fat half-and-half to spinach mixture to make it creamy. Add paneer cubes and add salt to taste. You can add water if you would like to make it more curry-like. Let cook on medium heat for 5 minutes. Y




Macaroni and Cheese ** recipe under progress **
Serves about 2
Ingredients
All-purpose flour: 1 tbsp
Oil: 1 tbsp
Milk: 2 cups
Cheese: grated 1/2 cup
Egg: 1 boiled sliced

Pre-heat oven to 400deg
Boil macaroni a la dente
Fry the flour in about a tbsp of oil until pink. Add the milk and cook on the lowest heat until milk thickens. Add cheese and allow to melt
Add macaroni
In an oven-safe dish add macaroni mix and top with slices boiled egg
Broil for about 5 mins or until top is pink

Stuffed Green peppers ** recipe under progress **
Filling: 4 medium potatoes cooked and flavored with garam masala, chilli powder and salt
or
Filling: ground meat flavored with garam masala, chilli powder and salt
Peppers: about 6

Wash the pepper. Then slice off the top. Hollow out the peppers. The pepper that is removed from the core can be chopped finely and added to the potato mixture.
Fill the green peppers with the mixture.
You can either shallow fry the peppers in a pan or roast in an oven
if shallow frying, you need a thread to tie the top of the pepper to the stuffed bottom part of the pepper. This way you can fry all sides.

Stuffed Tomatoes ** recipe under progress **
Filling: 4 medium potatoes flavored with garam masala, chilli powder
Tomatoes: about 6

Kadi (Cooked Gram flour curry in yogurt) 
Ingredients
Gram flour: 2.5 cups
Yogurt or buttermilk: 3 cups
Onion: 1 medium chopped
Garlic: 2-3 cloves chopped
Fenugreen (Methi): 1/2 tsp
Turmeric poweder: 1/2 tsp
Coriander (Dhaniya): 1 tsp
Chili powder: to taste
Salt: to taste
Oil to fry the pakodas and cook the curry
Curry
Mix the yogurt with 1/2 cup of gram flour until mixture is smooth.
Heat pan and add 1 TBSP oil.
When oil has heated add fenugreek, chopped onion and  garlic until the mixture is pinkish-brown. Add the coriander, turmeric and chili. Cook for about 1/2  to 1  minute.
Add the yogurt/gram flour mix to the pan. Add 4-5 cups of water and boil. Make sure you keep stirring. After the mixture boil turn heat to lowest and simmer for about 1 hour.

Pakodas
Pakoda options are gram flour pakodas, bhoondi or seva

Minced meatballs in sauce ** recipe under progress **
Ingredients
Minced meat
Egg : 1 for binding
Garam masala
Onion