Mentya Gojju (Fenugreek seeds in tamarind gravy)

Ingredients:

• Fenugreek Seeds - Mentya : 4 Tbsp
• Channa dal : 1 tbsp
• Urad dal : 1 tbsp
• Byadagi Chilli : 5-6
• Red Chilli : 3-4
• Tamarind : size of a lemon
• Jaggery: 3 tbsp
• Oil 1 tbsp
• Mustard seeds -1/4 tsp
• Asafoetida : 1 Pinch
• Curry leaves: 10 - 12
• Salt to taste

Method:

• Soak Fenugreek seeds in water for about an hour.
• Roast Channa dal, Urad dal, both chillies with a little oil and grind it to a smooth paste.
• Heat oil add mustard seeds, curry leaves, asafoetida and add the soaked fenugreek seeds and fry till good aroma arises
• Add water and cook till fenugreek is soft
• Add tamarind extract, jaggary and salt to taste boil for 3 mins.
• Finally add the ground masala and boil for a minute
• Serve hot with Chapathis or mix with rice

Paneer Tikka (Oven baked Flavoured Cottage Chese)

Ingredients

• 30, 2" cubes of paneer (cottage cheese)
• 3 1/2 tbsps Tandoori Masala (see recipe below)
• 1/4 cup yogurt
• 1 large onions cut into 1" square pieces
• 1 Capsicum cut into 1" square pieces
• 5-6 Button mashrooms
  
• 5-6 tbsps vegetable/ canola/ sunflower cooking oil
• 2 tbsps Chaat Masala - available at most Indian grocery stores
• Lemon wedges to garnish

Preparation:

• Mix 2 1/2 tbsps of Tandoori Masala with the yogurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.
• Put the paneer chunks in a bowl and pour the above Tandoori paste on to it. Mix gently to coat all the paneer well. Cover and keep in the refrigerator to marinate for two hours.
• Mix the remaining 1/2 tbsp of Tandoori Masala with the onion pieces to coat them well.
• Thread the marinated paneer and onion pieces onto bamboo skewers in a combination of your choice.
• Preheat your grill on medium. Put the paneer skewers on it and brush with a little cooking oil. Grill till paneer is light golden and the onions soft. Do not overcook or the paneer will become rubbery.
• Remove onto a plate and sprinkle with Chaat Masala. Squeeze some lemon juice over the paneer skewers, garnish with lemon wedges and serve piping hot!

Tandoori Masala

• 5 tbsp cumin seeds
• 2 tbsp coriander seeds
• 2tbsp ginger powder
• 2 tbsp garlic powder
• 3 tbsp red chilli powder
• 1/2 star anees
• 1 tbsp saunf
• 3 tbsp turmeric powder
• 1 tbsp of Kasmiri chilli powder

• Dry roast the cumin, coriander seeds, cloves and cinnamon sticks in a pan on a low flame, till they begin to release their aroma. Remove from fire and allow to cool.
• Grind all the ingredients (including the powder made from the Kashmiri Red Chillies if you are using them instead of the food coloring and red chilli powder) together in a coffee grinder to make a smooth powder.
• Store in an air-tight container for upto 6-8 weeks.

Eggless Pound Cake ( Vanilla cake)

These days I have this feeling of not eating egg but want to eat some good cake. After a lot of experimentation came up with this great sure shot vanilla cake recipe. 

Ingredients: 

3 cups Maida (All Purpose flour) 

2 cup curd/yogurt

1 1/2 cup sugar 

1 cup refined oil 

1 tsp baking soda 

1 1/4 tsps baking powder

1 tsp vanilla essence 

2 tbsp Orange marmalade / Mixed fruit Jam (optional) 

Pre-Heat the oven at 200 degrees for 10 mins. 

Mix wet ingredients together and add sugar to it. Once the sugar dissolves, add baking soda and powder. Slowly add the maida and mix well without lumps. Beat the jam or marmalade and mix it into the batter. (this will give additional flavors to the cake) 

Grease and dust an 8" pan, Pour the batter and bake for about an hour or till done. (you can know the cake is done when a bamboo stick comes out clean when dipped in the middle of the cake.)