Aloo Gobhi

Ingredients :


Cauliflower 1 No.
Potatoes 4 Nos.
Salt Acc to taste.
Tumeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Catch Kitchen King Masala 1 Tsp.
Cilantro Few sprigs for Garnishing.
Oil 1 Tbsp.


Method :
Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks. (either boil them before or cook them for a longer time).

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.

When the Potatoes are half done , add the flowrets,
tumeric & salt. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Breads, Rice, Rotis or as a side dish.

Spinach Rice

Ingredients
- Rice (Preferably basmati) : 2 Cups
- Onion, chopped : 1 medium
- Spinach, coarsely cut : 2 or 3 cups
- Peas : 1 Cup
- Salt to taste
- Garlic cloves, finely minced.
- bay leaves : 2-4
- Garam Masala : to taste

For tadka
- Oil : 2 tbsp
- Jeera : 1 tbsp
- Heeng : 1 pinch

preparation
1. Place a pressure cooker bowl on the stove, Add oil when hot.
2. Add jeera to the oil, and once it starts sputtering, add minced Garlic.
3. Mix in the chopped onions once the garlicky aroma starts emnating from the oil-jeera-garlic mix.
4. Saute onions till they are transparent-brown and then add spinach and peas.
5. Once the spinach acquires the wrinkled texture due to the oil and heat, add rice to the mix.
6. Mix thoroughly and add salt and garam masala.
7. Add water (1.3 to 1.5 cups per cup of rice) and put the lid on the pressure cooker.
8. The meal is ready after 3 whistles. Serve with raita/ pickle.

Paneer Curry (Dry)

Ingredients
* Paneer cubes (200 gm, optionally sauteed lightly)
* 1 green capsicum (chopped)
* 1 red capsicum (chopped)
* 2 tomatoes (medium)
* 100 gm curd
* 8 cashewnuts (soaked in water for about 8 hours)
* 4/5 Garlic cloves
* Kitchen King Masala
* 2 Tbsp oil
* jeera for tadka.

Preparation
1. Heat a heavy bottomed pan and add a table spoon of oil, once hot.
2. Add jeera and the garlic cloves.
3. Once the cloves get aromatic, add the tomatoes and the cashewnuts and saute for a few minutes.
4. Take the pan off the flame once the tomatoes become semi mushy.
5. Grind the mix (tomatoes, cashewnuts, garlic) and keep aside.
6. Clean up the same pan (lightly wipe with a tissue) and add another tbsp oil. Once the oil is hot, add jeera.
6. Once the jeera begins to crackle, add the red and green chopped capsicum (bell peppers).
7. After about 5 minutes in a medium flame, add the tomato mixture.
8. Lower the flame even further and slowly add the curd while constantly stirring the mix.
9. Let the mixture seep into the peppers for about 10 minutes, once the peppers are semi-soft, add the kitchen king masala and salt to taste.
10. Stir once, and add the paneer cubes.
11. Keep stirring on a low/medium flame until the flavour seeps into the paneer. (consistency can be dry/ gravy like. We made it dry).

Dal Makhni

Coming Soon....

Palak Paneer

Coming Soon

Sweet German Chocolate Cake

Ingredients
• 4 (1 ounce) squares German sweet chocolate
• 1/2 cup water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 egg yolks
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 4 egg whites

For Frosting
• 12 fluid ounces evaporated milk
• 1 1/2 cups white sugar
• 3/4 cup butter
• 4 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) package flaked coconut
• 1 1/2 cups chopped pecans

Preparation
1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
3. In a medium bowl, mix together flour, soda and salt. Set aside.
4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
7. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

Black Magic Cake

Ingredients
• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.