Punjabi Kadhi (Serves 4 to 6)

1 cup besan (gram flour)
2 cups sour curd (yoghurt)
1/2 tsp haldi powder 21/2 tsp salt to taste.
3/4 tsp red chilli powder (according to taste.
2 trbsp oil
1/2 tsp jeera,
1/2 tsp methi daana (fenugreek seeds)
1 moti illaichi (black cardamoms),
2 laung cloves,
3 to 4 dry red chillies.

Pakore (dumplings)

1 cup besan(gram flour),
1/3 cup water approximately
1 big onion -- chopped finely,
1 small potato -- chopped finely
1/2 tsp red chilli powder,
1 tsp salt,
1/2 tsp garam masala,
1 tsp dhania powder,
a pinch of baking powder,
oil for frying.

Tadka/Tempering

11/2 tbsp oil,
1/2 tsp jeera(cumin seeds),
1/4 tsp red chilli powder.

Method

1. Mix curd, besan, salt, haldi, red chilli powder and 51/2 cups of water. Beat well till smooth and no lumps remain.

2. In a big heavy-bottomed pan, heat oil. Add jeera, methi daana, moti illaichi and laung. Add whole red chillies too.

3. When jeera turn golden. add curd-water mixture. Stir continuously till it boils. After one good boil lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.

4. To prepare pakoras, mix besan and water to make a thick paste. Beat well. Add all other ingredients given under pakoras. Beat well to get a soft dropping batter.

5. Heat oil and drop spoonful of batter. Deep fry pakoras to golden brown.

6. Add pakoras to the ready kadhi.

7. At serving time transfer the hot kadhi to a serving dish.

8. For tadka heat oil in a small pan. Reduce flame and add jeera. When it turns golden, remove from fire and red chilli powder. Pour oil on to the hot kadhi in the dish. Serve hot with boiled rice.

Paneer Makhani

250 gms paneer -- cut into 1'' cubes
3 tbsp desi ghee or oil
1/2 tsp jeera or cumin seeds
4 to 5 flakes garlic crushed
1/2 tsp garam masala and 2sp dhania powder
1 tsp salt and 1/2 tsp red chilli powder according to taste.
1 tbsp kasoori methi (dried fenugreek leaves)
1 tsp tomato ketchup
1/2 cup water
1/2 cup of milk
1/2 cup cream (optional)
Grind together
4 large (400 gms) tomatoes,
2 green chillies 1" piece ginger to a smooth puree.

1. Heat 0il in a kadhai. Add jeera. When It turns golden, add garlic.

2. When garlic starts to change colour add the tomato puree and cook till absolutely dry.

3. Add kasoori methi and tomato ketchup.

4. Add masalas -- dhania powder, garam masala, salt and red chilli powder. Mix well for a few seconds. Cook till oil separates.

5. Add water. Boll. Simmer on low heat for 4-5 minutes. Reduce heat.

6. Mash 2-3 cubes of paneer and add to the gravy. Add the paneer cubes.

7. Keep aside to cool till serving time.

8. At serving time, add enough milk to the cold paneer gravy to get a thick curry, mix gently. (Remember to add milk only after the gravy turns cold, to prevent the milk from curdling. After adding milk, heat curry on low heat.)

9. Heat on low heat, stirring continuously till just about to boil.

10. Add cream, keeping the heat very low and stirring continuously. remove from fire immediately. Serve with parathas.