Mix in cashew paste. Stir fry capsicum in cashew mixture in high flame flame.

Mix in pineapple and tomatoess and stir till cooked. Mix in paneer, tomato sauce, salt and pepper.

Stir fry it for 5 minutes and mix in sugar. Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream Serve hot with tandoori roti (less)

Dry roast coriander and cumin seeds. Make a paste of roasted cumin seeds, coriander seeds, peeled ginger, garlic, whole red chillies, peppercorns, cloves, cinnamon, turmeric powder and scraped coconut.

(reserve one tblsp of scraped coconut for garnish.).

Keep the paste aside. Heat up oil in a pan.

Mix in asafoetida and mustard seeds. Once they begin to crackle, mix in curry leaves and cut onions.

Stir fry for two minutes and mix in lauki. Stir fry for 5 minutes.

mix in the masala and coconut paste, dissolved in 11/2 cup of water. Stir and bring it to a boil.

Dissolve tamarind pulp in water if it is too thick. Mix in to the gravy.

Add salt and mix well. Serve hot decorated with grated coconut (less)

Peel and grind the ginger. Clean, wash and cut the coriander leaves.

Mix all the above ingredients with the yogurt. Serve chilled (less)

Take the bread slices and cut them in a round shape, with a help of a mould. Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.

Take approximately 2 tblsp potato mixture and spread on the round slices evenly. Make it smooth.

Heat up up the oil for frying and fry the rounds till golden brown. Take off on a paper towel to get off excess oil.

Let them cool. Mean while cream the curds and spice up it with common salt and black salt.

When the rounds are cool assemble them in a dish and pour out the curd on it. Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.

Serve with sweet tarmarind chutney (less)

Heat up oil in a frying pan. Drop a lumpful of the coated nuts in hot oil.

Fry on medium heat, till light brown. Drain and put on an absorbent paper to soak excess oil.

Seperate any nuts stuck together. When cool, store in airtight containers.

Serve hot (less)

Assemble the fried breads on a plate. Heat up milk, add the sugar and saffron and a few drops of essence.

Pour over the bread slices. Allow the bread to soak up the milk, then assemble the bread pieces on a decorative plate.

Heat up two teaspoon of ghee and lightly fry the crushed mawa, cardamom powder and two teaspoons of sugar. Spread the mawa layer over the soaked bread pieces.

Mix in essence to the cream. Cover the mawa with a cream layer and decorate with silver foil, cut cashewnut, chironji and rose petals.

Serve warm or cold as you like (less)

Heat up oil in a kadhai. mix in green cardamom, cinnamon stick and cut onions and stir fry until light golden brown.

Mix in ginger paste, garlic paste and stir fry for half a minute. Mix in tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and stir fry till oil leaves the masala.

Mix in cashew nut paste dissolved in one cup of water, stir well. Add a cup of water, bring it to a boil and then mix in green peas and mushrooms.

Adjust seasoning. Stir fry on low heat up for five minutes.

Serve hot with naan and roti (less)

Wash and puree the tomatoes. Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.

Wash and cut the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water.

Remove and keep aside. Heat up oil in pan and mix in the onion and fry till golden brown.

Wash and mix in the curry leaves and masala paste. Fry till the oil separates.

Mix in the vegetables and continue stirring. Pour out the tomato puree and bring to boil.

Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick. Sprinkle the garam masala, stir well.

Serve nilgiri kurma hot (less)

Wash and cut the tomato. Wash the rice and then soak in water for about twenty minutes.

Heat up oil, mix in the cumin seeds and the fenugreek leaves and fry for about five minutes. Mix in the finely cut tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is soft and the oil separates.

Finally, mix in rice, salt and four cup of water. Stir fry on a high flame heat up till the first boil and then let it simmer (boil slowly at low temperature) till the rice is done.

Serve hot (less)

Blanch the rest and refresh in cold water. Wash and de-seed the green chillies.

Cut roughly. Puree the blanched palak leaves and green chillies together.

Sieve the atta with salt and make a soft dough with palak puree, cut palak and water if needed. Cover with a moist cloth and keep aside for 30 minutes.

Divide into 8 equal portions. Roll out each, spread some ghee and fold into half.

Fold again into quarter and keep aside for 5 minutes. roll out into triangles with each side of 6" approximately.

Heat up a tawa and put the paratha over it. turn it and spread some ghee round it.

turn Again and spread some ghee on the other side too. Stir fry till both sides are evenly cooked.

Serve hot with yogurt (less)