Ingredients

• 3 tablespoons vegetable oil
• 2 pounds paneer, cut into cubes
• 1 tablespoon vegetable oil
• 2 onions, roughly chopped
• 2 green bell peppers, cut into strips
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground fennel seed
• 2 tomatoes, pureed
• 1 tablespoon ketchup
• salt to taste
• 1/2 cup water
• 1/4 cup chopped fresh cilantro

Directions

1. Heat 3 tablespoons oil in a large skillet over medium heat. Fry the paneer in the hot oil until golden brown, 7 to 10 minutes. Remove the paneer to a plate lined with paper towels, reserving the oil in the skillet.
2. Add 1 tablespoon oil to the skillet. Fry the onions, bell peppers, ginger, and garlic in the hot oil until the onions are browned, about 5 minutes. Season with the garam masala, turmeric, and fennel; cook and stir until fragrant, about 30 seconds. Stir the tomatoes, ketchup, and salt into the mixture; continue cooking until the tomatoes are tender and the oil separates from the gravy. Pour the water into the skillet and stir. Return the paneer to the skillet; raise heat to high and cook until the gravy is thick, about 10 minutes. Garnish with cilantro to serve.

Ingredients

• 1/2 cup rice flour
• 1/2 teaspoon ground turmeric
• salt to taste
• 1 pound peeled and deveined prawns
• 3 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 2 large onions, sliced thin
• 2 green chile peppers, halved lengthwise
• 1 tablespoon ginger-garlic paste
• 3 cups pureed tomato
• 1/2 teaspoon Kashmiri red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/4 cup heavy cream (optional)
• 1/4 cup chopped fresh cilantro

Directions

1. Stir the rice flour, turmeric, and salt together in a bowl; add the prawns and turn in the flour mixture to evenly coat.
2. Heat 3 tablespoons oil in a large skillet over medium heat; fry the cumin seeds in the hot oil until they splutter. Add the onions, green chile peppers, and ginger-garlic paste; cook until the onions are browned, about 5 minutes. Stir the pureed tomato, Kashmiri red chili powder, garam masala, and ground cumin into the mixture. Season with salt and continue cooking until the gravy thickens and the oil is released, 10 to 15 minutes. Pour the cream into the skillet and stir; lie the prawns into the mixture and continue cooking until the prawns are cooked through, 3 to 5 minutes more. Garnish with the cilantro to serve.

Ingredients

• 3 cups mint leaves
• 2 fresh green chile peppers, or to taste
• 2 tablespoons lime juice
• 1 tablespoon white sugar, or more to taste
• salt to taste
• water, as needed

Directions

1. Combine the mint leaves, green chile peppers, lime juice, sugar, and salt in a food processor and grind into a fine paste. You might need to add some water to help grind all the leaves. Taste test and adjust amounts of salt and sugar to your liking.

• 6 cups plain yogurt
• 2 large pinches saffron threads
• 2 tablespoons warm milk
• 4 cups confectioners’ sugar, or to taste
• 1 teaspoon ground cardamom
• 1/4 cup chopped pistachio nuts
• 2 drops yellow food coloring (optional)

Directions

1. Tie a sheet of cheesecloth over a large bowl. Pour the yogurt onto the cheesecloth and place in refrigerator for 2 to 3 hours to drain. Press the yogurt firmly with a spoon to release any excess liquid. The remaining yogurt should be thick. Transfer the yogurt to a clean bowl.
2. Soak the saffron threads in the warm milk for 10 minutes; stir into the yogurt. Add the sugar, pistachio nuts, and cardamom and mix well. Stir the food coloring into the mixture until you get the color you like. Refrigerate until completely chilled, about 1 hour.

Ingredients

• 1 quart vegetable oil
• 15 slices white bread, cut into 2-inch squares
• 4 cups whole milk
• 2 cups white sugar
• 4 cardamom pods
• 4 whole cloves
• 2 cinnamon sticks
• 1 pinch saffron
• 1/2 cup toasted sliced almonds

Directions

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. Fry the bread squares in the oil until crispy and brown; remove to a plate lined with paper towels to drain.
3. Stir the milk and sugar together in a saucepan; bring to a boil and reduce heat to medium-low. Add the cardamom pods, cloves, cinnamon sticks, and saffron; simmer together for 15 minutes. Remove and discard the whole spices. Set the mixture aside to cool to room temperature.
4. Arrange the bread in a flat-bottomed serving dish. Gently pour the milk mixture over the bread until all pieces are covered. Chill in refrigerator 2 to 3 hours. Garnish with the almonds to serve.

Ingredients

• 1 quart oil for deep frying
• 8 slices white bread, crusts removed and cut into 4 squares
• 1/4 cup cashews
• 1/4 cup sliced almonds
• 2 tablespoons pistachio nuts
• 1 1/4 cups whole milk
• 5 tablespoons evaporated milk
• 3/4 cup white sugar
• 1 teaspoon ground cardamom
• 1 pinch saffron

Directions

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
2. Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
3. Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

Ingredients

• 1/2 pound paneer, cubed
• hot water to cover
• 1 pinch ground turmeric
• 4 teaspoons cooking oil
• 2 red onions, minced
• 4 teaspoons minced fresh ginger root
• 2 cloves garlic, minced
• 1/4 teaspoon garam masala
• 1 (14 ounce) can diced tomatoes
• salt to taste
• 1/2 teaspoon white sugar
• 3/4 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

1. Place the paneer cubes in a deep bowl. Pour enough hot water over the paneer to cover; sprinkle the turmeric into the water. Set aside to allow the hot water to soften the paneer. Drain.
2. Heat the oil in a large pot over medium heat. Fry the onions in the oil until they begin to change color. Add the ginger and garlic and fry together another 5 minutes. Sprinkle the garam masala into the mixture; cook and stir for 2 minutes. Pour the tomatoes into the mixture; season with salt and stir. Continue cooking until the oil begins to separate, another 5 to 7 minutes. Stir the sugar into the mixture and remove from heat. Set aside to cool.
3. Blend the tomato mixture in a blender until you have a smooth sauce; return the sauce to the pot and heat over medium heat until warm, about 5 minutes. Stir the cream into the sauce. Gently fold the paneer into the sauce to coat. Garnish with cilantro to serve.

Ingredients

• 1 quart cooking oil
• 5 slices white bread, quartered
• 1 cup water
• 1/2 cup white sugar
• 1/2 teaspoon ground cardamom
• 2 tablespoons cream
• 2 tablespoons chopped pistachio nuts

Directions

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. Fry bread pieces in batches till deep golden brown. Set aside on a plate lined with paper towels to drain.
3. Stir the water and sugar together in a small pan; bring to a boil. Stir the cardamom into the water, reduce the heat to low, and simmer another 2 to 3 minutes. Dip the fried bread pieces in the liquid for 2 to 3 minutes. Arrange the bread in a single layer in a flat-bottomed serving dish.
4. Drizzle the cream over the bread pieces, and top with the pistachio nuts. Chill at least 2 hours before serving.

Ingredients

• 1 onion, quartered
• 2 fresh green chile peppers
• 1/2 cup fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1 teaspoon salt

Directions

1. Blend the onion, green chile peppers, mint, lemon juice, and salt together in a blender until smooth.

Ingredients

• 1 head cauliflower, cut into 1-inch florets
• 3 potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 tomatoes, diced
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon curry powder

Directions

1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
2. Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.