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Preparation time : - 5 minutes Serves : - 2 HOW TO PREPARE: - Cut the poppadoms into little squares. Take frying pan and pour in the oil. Bring to heat and add the mustard and let it crackle. Add the cumin seeds next and sauté till they turn dark brown. Next add the asafoetida and turmeric powder and fry briefly. Pour the curd and add the red chilly powder and stir well. Cook for two minutes. Reduce the flame and mix the besan (gram flour). Stir well, pour water and add salt to taste. Let it boil. Once it’s boiling nicely add the poppadoms and the coriander. Simmer and cook till the mix becomes a nice thick paste. 
Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE : - Finely chop the onions, ginger and garlic separately and set them aside. Cut all the vegetables into tiny pieces excluding the peas. Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste. Now put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds. Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat. When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals. Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft. To check if it’s cooked just press the vegetables with a spoon. If the spoon goes through turn of the flame and serve hot. Ingredients : - 100 grams paneer(cottage cheese), 1/2 cup curd, 1/4 cup coriander, 1/8 cup mint leaves, 1 cinnamon stick, 1 small bay leaf, 2 cardamoms, 2 cloves, 1 pinch cumin powder, 1 tablespoon coriander powder, 2 cups water, 1 teaspoon black peppercorns powder, 1 tablespoon fresh cream,1/4 teaspoon garam masala(hot spice mix), 2 big onions, 2 garlic flakes, 1 centimeter ginger, 1 green chilly, 1 tablespoon ghee and salt to taste. Preparation time : - 15 minutes Serves : - 2 HOW TO PREPARE : - Cut the paneer into one inch cubes. Chop the onions and sauté till they turn golden brown. Let it cool. Grind the onions, garlic, ginger and green chillies with a little water. Finely chop the coriander and mint leaves. Beat the curd well. Take a frying pan and pour the oil. Once the oil is hot add the cardamoms, cloves and bay leaf. Once it crackles add the ground paste and cook till all the raw smell leaves. Cook on a low flame and slowly add the curd while stirring continuously. Add the cumin powder and salt to taste and stir well. Add the water and let it boil. Once it’s boiling add the coriander leaves, mint leaves, paneer cubes and the coarsely powdered pepper. Next mix the fresh cream and garam masala and cook on a low flame for 12 minutes. Garnish with a little more and pepper and serve in a covered dish, this will ensure that the aroma is there till its time to eat. ADD THIS TO YOUR SOCIAL BOOKMARKS
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