Mattar Paneer

• Paneer     - 16 oz
• Green Peas     - 2 c
• Onion (medium, chopped)      - 1
• Ginger-Garlic Paste      - 1/2 tsp
• Butter     - 4oz
• Tomato Sauce      - 6 oz
• Cashews(soaked)      - 1/4 c
• Heavy Cream(optional)      - 1/4 c
• Cilantro (chopped)      - 1/2 c
• Veg. Oil      - 3 Tbsp
• Chilli pwdr     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Salt (to taste)     - 1 tsp
• Kasthori Methi (crushed)     - 1 tsp
• Garam Masala pwdr      - 1/4 tsp

Whole Spices :

• Cardamom     - 6
• Cinammon      - 1 inch
• Shah Jeera     - 1/4 tsp
• Jadipathri (crushed)      - 1 pinch
• Star-Anise     - 1

1. Grind the Cashew into paste and Cube the paneer and keep side.
2. Heat the Oil in a non-stick pot on medium flame.
3. Add the Whole Spices followed by Chopped Onions. Fry till Onions turn transparent. Then add the Ginger-Garlic Paste and fry for 2 mins.
4. Add all spices, followed by the Green-Peas. Add Water and let this boil.
5. Simmer this for 10 mins. Add the Tomato-paste and let it boil.
6. Then add the Cubed Paneer and let it all boil and then simmer for 5 mins.
7. Add the Butter and Cashew-Paste . Simmer this for 5 mins . Add the Heavy Cream, Crushed Kasthori Methi, and take it off the flame.

Serve hot with Parathas or Fried Rice.
Tip : The paneer can be fried in little oil before adding it to the curry.

Stuffed Baingan

• Egg Plant (medium)     - 6
• Ginger-Garlic paste     - 1/2 tsp
• Cilantro (chopped)     - 1/2 c
• Onion (medium,chopped)     - 1
• Roasted Peanuts     - 1/2 c
• Cumin  Seeds   - 1/2 tsp
• Chilli pwdr     - 1/2 tsp
• Coriander pwdr     - 1/2 tsp
• Tamarind paste     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Salt (Add to taste)     - 1 tsp
• Oil     - 3 Tbsp
• Water     - 1/4 c

1. Slit the Egg-plant twice along the center without removing the stalk. Put these into a bowl of water for 1/2 an hour.
2. Heat Oil in a wide vessel (preferably non-stick) with a lid.
3. Add the Cumin and chopped Onions. Fry on medium heat for 10 mins till onion are soft.
4. Add Ginger-Garlic Paste and saute for 5 mins.
5. Add all the spices along with the Tamarind paste and half of the water.
6. Powder the Roasted Peanuts and add to this along with salt.
7. Taste the masala and add little more salt if required.
8. Apply a till of this paste to the inside of the Egg-plant and arrange them in the pan. Add the remaining water.
9. Cover and cook this on low flame for 45 minute
10. Flip the Egg-plant half way through the cooking to fry the other side.
11. Add more water if gravy is  desired and let it come to a boil.

Serve this hot with paratha or rotis.
Tip : This can be made in advance and heated in the microwave before serving.

Southern Chili

• Minced Beef (or Turkey) - 2 lb
• Kidney beans - 1 lb
• McCormick Chilli Spice Packet - 1
• Cumin pwdr - 1 Tbsp
• Cayene Pepper - 1 tsp
• Black Pepper - 1 tsp
• Salt - 1-1/2 tsp
• Tomato Sauce - 29 ounce
• Tomatoes (medium, chopped) - 3
• Bell Pepper - 1
• Jalepenos - 2
• Yellow Onion(large, chopped ) - 1
• Garlic (minced)- 2 pods

1. Soak the Kidney Beans over-night and cook them  till soft.
2. Brown the minced meat till it loses the pink color.
3. Add the Kidney Beans along with all the other ingredients to the cooked meat.
4. Cook on low flame for 5 hrs in a crock-pot or for 1-1/2 hrs on gas-cooktop.

Serve Hot with French Bread and Soup.