Paneer Balls in Gravy


For Paneer Balls

Paneer made from 1/5L cow milk

2 tablespoons of cournflour

Salt to taste

Oil for frying

For gravy

1.5 cup curd

Puree of 3 tomatoes + 1 green chilli

2 tablespoons of homemade malai (cream)

2 tablespoons oil

1/2 teaspoon haldi

1 teaspoon red chilli powder

1/2 teaspoon garam masala

Salt to taste



Mix paneer, cournflour and salt.

Knead it for 5 minutes to make a soft dough.

Make small balls.

Heat oil in a kadhai.

Fry one ball for testing, if it disintegrates, add some cournflour and knead again.

Fry all the paneer balls till it is nice golden brown and keep aside.

Heat oil in a pan.

Add tomato+chilli puree and fry till it leaves oil.

Add haldi, red chilli and garam masala.

Add curd and keep stirring it countinuously till it boils.

Add cream/malai.

Add salt and stir it well.

Cover it with a lid and let it boil on low flame for 3 minutes.

At the time of serving put the paneer balls in gravy and cover it. Cook for a minute.

Garnish with hara dhania and serve with phulka or naan or any dish of rice.


Arvi ke Patton ki Sabji


7-8 arvi ke patte (Colocasia leaves)

2 tablespoons chana dal

4 tablespoons besan

2 tablespoons of groundnuts

6-8 thin flakes of dry coconut

2 teaspoon of imli juice (as per taste)

1 sprig of kadhi-patta

1-2 tablespoons of gud (as per taste)

3 tablespoons oil

1 teaspoon rai

1/4 teaspoon hing

1 teaspoon red chilli powder

1/2 teaspoon haldi

1 teaspoon maharastrian garam masala (optional)

Salt to taste


Separate the thich veins from the leaves.

Wash and chop it finely.

Cook the leaves, chana dal, groundnuts and coconut flakes with some water in a pressure cooker till it is soft.

Remove the extra water in a bowl and keep it aside.

In the sabji, add besan and mix well.

Add imli juice, gud, haldi, mirchi, garam masala and salt.

Pour the water that was kept aside till required consistency and mix well.

Cook it for 3-4 minutes.

For tempering, heat oil.

Add mustard seeds and hing, once it splutters add kadhi-patta and pout it over the sabji.

Mix sabji and tadka and give it a bowl.

Ready to serve with rice or roti.

Ash Gourd Pakoras


250 grams ash gourd (Petha)

1 cup urad dal

2 green chillies

Pinch of haldi

Pinch of hing

Salt to taste

Oil for frying


Soak urad dal for 3-4 hours.

Grind it into a fine paste along with chillies.

Peel and deseed the ash gourd.

Grate it and squeeze out the water.

Mix it in the urad dal paste.

Add salt, hing and haldi.

Mix it well to make batter.

Heat oil.

Fry round pakoras to a golden brown color.

Serve hot with green chutney or ketchup.

Mirchi ka Bhurta


2 green chillies (preferable less chilly)

4 tablespoons curd

Salt to taste

1 teaspoon oil

1/4 teaspoon mustard seeds

Pinch of hing


Roast the green chillies on flame with the help of a fork.

Coarsly grind it in Mortar-Pestle.

In a bowl, add the ground chillies, curd and salt.

Heat oil or tadka, crackle mustard seeds and add hing.

Pour it on the chilly mixture.

It makes a spicy dip.