LS kitchen

Cut 1 or 2 carrots into cubes. Add 1 tbsp oil and add 1 tsp mustard seeds. Once it splutters, add urid dal. When it turns brown, add the carrots. Add 1 tsp salt, 1 tsp tumeric powder and 1 tsp of chillie powder. Mix them well and fry for 10 to 15 minutes in low flame. Switch off the stove. Carrot curry is ready to serve.

Ingredients Potatoes - small (5) Mustard seeds - 1 tsp Chillie powder - 2 tsp Salt - 1 tsp Urid dal - 1 tsp Chat masala - 1 tsp Oil - 2 tbsp Asfoetida - 1 tsp In a pan, add oil. Halve the potatoes. Add mustard seeds. Once it splutters, add urid dal. Let it turns golden brown. Add a pinch of asfoetida. Add the halved potatoes and add 1 tsp of turmeric powder, 2 tsps of chillie powder  and 1 tsp of salt. Add 1 tsp of chat masala. Mix all the ingredients well. Close with lid for 10 minutes. Let the stove be in medium flame. Dum aloo masala is ready to serve hot with chapathi, puri, rice & parathas. 

Ingredients Paneer - some cubes(soak in warm water with a pinch of turmeric) Tomato - 1 finely chopped Onion - 1 finely chopped Cashews - few For masala Bay leaf - 1 Cinnamon stick - 1 Cardamom - 2 Star anise - 1 Cloves - 2 Oil - 1 tbsp In a pan, add 1 tbsp of oil. Add the masala items and fry for a minute. Add finely chopped onion and fry it till it turns transparent. Add chopped tomatoes and fry for a minute. Add soaked paneer cubes and stir gently without breaking the paneer cubes. Let it cook for 5 to 10 minutes till all the ingredients blends well. Soak the cashews for half an hour in lukewarm water and grind it to a fine paste. Add to the paneer gravy and stir well. Add a teaspoon of pau bhaji masala and mix well. Let it cook till the oil separates on the sides. Add butter on top of paneer butter masala gravy and garnish with some coriander leaves. Hot & soupy paneer butter masala is ready to serve with phulka, chapathi, puri, rice & paratha.