1. Boil 1 cup of water and let the soya soak for 5-7 mins and it will become double in size. Now pour the hot water and add cold water and let it sit for 5 more min. Then squeeze all the water out and keep it separately in a bowl.

2. To this add corn flour,maida, ginger & garlic paste (1-2 tsp) and mix everything well. Sprinkle little water so they are well coated.

3. You can deep fry them if you want, but I like it to be mildly roasted. So add 3-4 tsp of oil and let it get hot in pan, to this add soya chunks and roast them fore few minutes until they are mildly brown in color. Once done remove them and transfer to a bowl.

4. Now add 2 tsp of oil to the pan again and start the other saute. Add onion, then ginger garlic paste and let it cook for few mins. To this add capsicum,green chillies and let it saute for a min. To this add soya sauce,chilly sauce(Both green and red chilly sauce) tomato sauce and let it cook for a min.


5. Check the taste and add little bit of salt . Since soya sauce has enough salt taste the dish and add salt if required. Now add the roasted soya chunks and let it get coated well with the sauces. Sprinkle spring onion or coriander leaves and serve it hot with chapati.


6. If you like it as semi gravy, add 2 tsp of corn flour to 1/4 of water stir well so no lumps are formed and mix it with the soya chunks gravy and let it cook for few mins and it's ready.

1. Take paneer and grate it in a bowl. Keep it separate. Heat pan add oil, add jeera let it saute for few sec. To this add onion, ginger garlic paste, tomato one by one and saute till the raw smell from ginger garlic paste is gone. Now add chopped methi leaves.

2. Now add green chillies, capsicum and peas. Saute for few mins. Then add turmeric powder, chilly powder, Garam masala and salt. Let it cook till the raw smell from masala is gone. Add 1/2 cup or more water depending up on the consistency required. I like it semi gravy so I added only 1/2 cup.

3. Once the gravy comes together, add grated paneer and let it cook for 5-7 mins or until the gravy gets little thick. Switch it off. Now serve it hot with chapati or roti.

1. Soak Rajma/ Red kidney beans overnight . Wash them well in the morning and add rajma to pressure cooker and add 4 cups of water and let it boil for 7-10 mins or for 4 whistles. Keep the water and rajma separate in a bowl.

2. Heat pan and add ghee .To this do the seasoning mentioned above. Now add onion, saute for few mins. Then add ginger garlic paste and saute till the raw smell is gone. Now take tomatoes, using blender make tomato puree. Do not add water. Now add the tomato puree and let it cook for few mins.


3. Now add the dry spices like turmeric powder, chilly powder, Garam masala, jeera powder and salt. Let it cook for few  mins. To this add boiled water of Rajma/ Red kidney beans and let it boil for 10 mins or until the gravy gets thick.

4. Now add boiled rajma and let it cook for ten mins. Lightly mash few rajmas and let it get little thick. When you reach semi liquid consistency switch off the flame and garnish with fresh coriander leaves and serve it hot with chapathi or Basmati Rice.

1. Add oil in pan/kadai. Once hot, saute paneer for 2 mins till they turn mild brown in color. Then add this to a hot bowl of water and leave it(This will keep paneer softer and wont make it hard while adding in gravy. I follow this tip all the time)


2. Now in a pan add oil or butter, then saute cinnamon, cloves ,elachi and pepper. Once the aroma comes start adding cashew nuts then almonds and stir for few mins. Now add  onion, ginger garlic paste and saute one by one. Then add tomato puree. Saute for few mins.

3. Now add the dry powders like turmeric powder,chilly powder, coriander powder,garam masala and salt. Once the raw smell leaves(this will totally take 10 mins), remove from pan and let it cool. Then blend them smooth in a blender.

4. I always follow chef harpal singh's method in paneer gravies. That is he always filters them using a colander mesh and all the smooth part can be collected from the gravy and the thick chunks stay in the filter. See the pic above for idea.

5. Now again heat pan and add some butter, now add this smooth paste and let it cook for few min. Add some water say 1/2 glass of water and let it cook.  Now add salt and when they start to thicken little bit add paneer and fresh cream. Let it cook for 5 min and switch off the flame. Garnish with kasthuri methi leaves and serve it hot with chapathi or Garlic Naan.

Points to Remember:

• Do not cook more than 5 mins after adding paneer, other wise the paneer will get hard.
• Try to keep paneer in hot water, you will get soft texture. Try and let me know.
• I like to filter the sauteed gravy and it gives a smooth texture. Do try this method. You will get a rich gravy.
• You can add coriander leaves if you don't have dry methi leaves.

1. In a pan add oil to this add cinnamon,cloves,bay leaf and saute for few sec. To this add onion saute them too. Then add ginger garlic paste and fry till the raw smells is gone. To this add tomatoes and let them get mushy and soft.

2. Then add turmeric powder,chilly powder,garam masla and salt. Stir for some time. Then in blender add sombhu/fennel seed,coconut,chillies and khus khus/poppy seed and grind them well. Add little water and make a fine paste. Add it to the gravy and let it thicken the tomato kurma.. Add half a glass of water and let it boil for few mins. To this add mint as garnish and switch it off when the oil pop up on gravy.

3. Serve it hot with dosa,chapathi,poori, idiyappam.

1. Soak channa or kondal kadalai over night and boil it 3/4 th in cooker adding 1 cup water. To this add cinnamon, cloves, bay leaf and boil it well. When the channa is cooked,remove the channa and store the water separately(dont throw the water,use it for gravy)

2. Now in a kadai or pan add oil and to this add jeera and then saute it for some time. To this add ginger garlic paste and saute well again. Then add onion and saute it too.

3. To this add tomatoes and let it become soft and mushy. Then add the dry ingredients like turmeric powder, chilly powder, dhania powder and amchur powder. Sprinkle add and let it cook for few mins. To this add the saved channa water and let it cook for 5 more mins.

4. Now take one handful of channa and keep it separate. Add the rest to channa gravy and stir it well. Add the handful channa in a blender and blend it for a 2 pulse and add it to the gravy too.(Mom says it brings out very good flavor and thickens the gravy) Now sprinkle finely chopped coriander leaves and when the oil bubbles up at the top switch it off and serve it with bhatura.


5. Now while serving this keep chopped onion and slit green chillies on side and serve it.

To make Pakora/ Pakoda:

1. In a bowl add onion,green chillies,ginger,carom seeds or powder,chilly powder,salt and mix everything together. Add little water and bind them well. Now deep fry them and store it in a tissue and keep it separate. It should be golden brown and crispy. Pakoda is ready.

2. Now for kadhi, grind green chillies and ginger together. Then blend yogurt well in blender too. To this add turmeric powder,chilly powder,hing and salt. Beat it thick. Do not add much water.


3. To this add ginger and chilly paste to yogurt and stir it well.

4. Now do the seasoning mentioned above to this add onion and saute it well. Then add the yogurt mix well and stir it for a min. Let it be thick if you want water you can add,usually punjabi kadhi is thick but I dilute it little bit too. Now add pakora/ pakoda just before serving it to your guest. If you add early it will not be crispy.

1. Boil toor dal and cook it till they get 80% mashed. Keep it separate.

2. In a pan add oil, when hot add hing, jeera, garlic and saute for few mins. Add more garlic than usual to get a perfect garlicky flavor. To this add green chillies and saute for few more mins.

3. Then add tomatoes and let it get little mushy and soft, then add turmeric powder and salt. Saute for few mins. To this add cooked dal and stir it well. Let it boil for 5 mins. To this add chopped coriander leaves and switch off the flame.

4. Now heat a pan add ghee, then add jeera, dry red chillies and then chilly powder and switch it off immediately(otherwise the chilly powder will get burnt)now add this to dal and mix it well. Tada yummy garlic dal fry is ready to serve. Serve it with jeera rice.

1. Wash and pat dry the lady's finger or okra. Then slice them round and thin. Deep fry them well and collect it in a paper tissue.

2. Now sprinkle jeera powder,chaat masala,salt and chilly powder and mix them well.

3. The same way take yogurt/ curd in a bowl and beat them with a spoon, to this add chaat masala,chilly powder,salt and jeera powder. Mix it well. Just before serving it to your guest add the okra. Crunchy and tasty okra raita is ready to serve. I love that crispiness in raita a lot.

1. In a pan add butter/oil, to this saute cinnamon,cloves,bay leaf,elachi for few mins. To this add onion and saute it till they become tender.

2. In a different pan lightly roast dry fenugreek leaves(kasoori methi)and crush it and keep it separate. Then back to onion saute, to this add ginger garlic paste,tomatoes and saute them til it is soft. Then add spices like turmeric powder,chilly powder,coriander powder,salt and saute it well.

3. When they are tender mix roasted kasori methi leaves and stir for a min. Remove from fire,let it cool. Then blend them well in mixie and filter them using a metal filter and keep it separate.(This is done to get the gravy creamy texture instead of getting pieces in our mouth)

4. Chop paneer to required shape. I always saute it in oil for a min and shift it in to a hot boiling water bowl.This helps paneer stay soft in gravy.

5. Now in a pan add ghee/butter to this add jeera,then freshly crushed pepper and saute it for a sec. To this add cashew nuts. Now add the  ground onion-tomato gravy kept separate and let it boil for 5 mins. I didn't have fresh cream so I added milk and stirred for a min. They both taste a lot same,so you can def substitute milk in place of fresh cream in curries. To this finally I added garam masala. Keep in stove till the oil starts to bubble at the top. Then remove from fire.

6. Serve this with chapathi,puri or Naan. They will taste very good. Perfect blend of spice and creaminess.

1. Cube the paneer to required shape and store them in a big bowl.

2. Now grind all the ingredients mentioned above. To this add yogurt/curd and whip them well in a blender.

3. Dry roast the besan flour for few mins and then add it to this green mix. Check salt. To this add dry powders like chaat masala,dry kasori methi powder, roasted and ground cumin powder and little bit of turmeric and mix them well and keep it separate for 2-3 hrs.



4. Now chop onion & capsicum to big cubes I have used yellow and red capsicums. To this add little chaat masala,salt and lime juice and toss them well.

5. Now take skewers soak them in water for 15 mins and then start adding paneer,onion and capsicum in same order like shown in pic. Do the same way with all the skewers. Spray some oil on top of it.

6. Now pre-heat the oven to 350deg F and broil them for 30 mins . Turn the paneer sticks now and then to get roasted on all the sides. Remove from oven. Just before serving squeeze lemon juice on top of all paneer and sprinkle chaat masala. This adds extra kick to this delicious tikka.

1. Boil Toor dal in a cooker for 5 mins and keep it separarte.

2. In a kadai/pan add ghee/oil and do the seasoning mentioned above, to this add onion,green chillies,tomato or tamarind pulp and saute it well. To this add the cooked dal and mix it well.

3. Let it boil for sometime and to this add turmeric powder,chilly powder,salt,coconut and goda masala and let it cook well. To this add 2 cups of water and let it boil.

4. Now add jaggery 1 tsp and mix it well again. Add water if you like the dal thinner. To this finally add chopped coriander leaves and enjoy it with hot rice or Poori/Chapathi.

5, Goda masala is the main ingredients here so do adjust in measurement according to your taste.