n a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
Add the onions and sautee till golden brown.
Add turmeric powder and saute for another minute.
Add mashed ginger, garlic and green chillies and sautee for about 1 minute.
Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes.
Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.
Now add the potatoes and stir for 1 minute.
Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1 minute.
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and coriander leaves and stir well.
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
Let the pressure escape from the cooker and then open it.
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
Check for the salt content and add salt if required.
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
Garnish with coriander leaves and serve warm.

Take the potatoes and mash them, and it to the panner and the rest of the ingredients (if the paneer has solidified - crumble it with your hands). Mix all the ingredients to form a soft dough. Make small balls from this. If the mixture sticks to your hands, apply some cooking oil on your palms. Heat some oil in a wok or kadhai and deep fry these balls. the oil should be hot or else the balls will tend to break apart. Strain them on a paper towel and keep aside. For the Gravy: Take the tomatoes, onions, ginger and grind them to paste. Take some oil in a deep and broad vessel and stir fry this paste till the oil starts to separate. then add salt, turmeric, chilli powder, garam masala and the liquid that was saved after making paneer. let this simmer for about 15 minutes on medium heat. the gravy is ready. Do not add the koftas immediately. The koftas are very soft, hence should be added 5 minutes before serving or else they will absorb too much gravy and crumble. I ususally make them ahead, and then heat the gravy and koftas together in the microwave just before serving.

Ingredients:-

• Boiled potatoes - 4 medium sized

• Paneer - 150 gms

• Chickpea flour - 4 tbsp

• Baking soda - A pinch

• Oil - For deep frying

• Tomatoes - 2

• Onion - 1

• Salt & ginger - According to taste

• Chilli powder - 1 tsp.

• Corriander powder - 1 tsp.

• garam masala - 1 tsp.

• Turmeric - 1 tsp.

• Amchoor - 1/2 tsp

Are you interested in a raw food diet, but don’t think you can do it all the time? You don’t have to, certainly not to start. Many of us are conditioned to think of food as reward and comfort. We look forward to the end of the day, having dinner with our families, or going out to dinner with friends.

Try eating raw foods throughout the day. If you go to work every day, take carrots, apples, grapes or dried fruit with you to munch on. If you usually go out to lunch during the day, try to go places where you can get a salad. If you pack a lunch, include sprouts and fruit with it. Steamed brown rice and vegetables and a little fruit might not sound very interesting, but it’s a good energy lunch. If you’re like many people, those fast food lunches make you want to crawl under your desk and take a nap in the afternoon! They make you sluggish and tired. A lighter lunch of raw foods can keep you energized throughout the day.

The business culture is different these days, and there’s less of a routine than there used to be with a morning “coffee break” and then “lunch hour” and an afternoon “break.” That routine doesn’t work for a lot of people any more, but you can still get hungry during the day. By taking a variety of raw foods with you to work, you can munch periodically during the day. Sometimes it’s better to eat to avoid getting hungry. If we let ourselves go too long until we get ravenous, that’s when it’s easier to make poor food choices. Eating raw foods periodically throughout the day also keeps your metabolism humming along, and keeps your blood sugar at steady levels.

Ingredients:

● 200 grams Paneer
● 2 Medium onions
● 1 inch Ginger
● 3-4 pieces Garlic
● 1-2 Green chilies
● 1/2 tsp white pepper pdr
● 1 tsp red chili pdr
● 3/4 tsp turmeric pdr
● 1 tsp garam masala pdr
● 3-4 tbsp cream
● 1/2 cup Milk
● 8-10 tbsp. Vegetable oil
● salt to taste

Method

• Heat oil in a pan.

• Cut paneer into small cubes. Fry over medium heat until light brown.  Turn pieces while frying. Be careful as it splatters.

• Keep the paneer pieces aside.

• Sauté the dry fruits in a tbsp of oil.

• Grind the onion, ginger, garlic, green chili in a blender and make a fine paste.

• Fry the mixture in the remaining oil until golden brown and oil starts separating.

• Add salt, red chili pdr, white pepper, turmeric pdr, garam masala. Sauté for 1-2 minutes.

• Add milk to make the gravy.  Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.

• Put a portion of the dry fruits in the gravy while it is being cooked.  This adds flavor to the dish. Keep the rest of the dry fruits for decorating.

• Finally, add paneer pieces and 1 tbsp cream.  Heat for 5 minutes.

• Shahi paneer is ready to serve. Decorate with cream and dry fruits. Coriander leaves are optional.

● Dry fruits (cashew nuts, raisins, makhane) 1/4 cup