Step 1
Namkin paratha: Take wheat flour in a bowl and add chopped onion, green chillies, coriander and all spices. Add oil and mix everything well. Gradually add water and knead into a soft dough. Divide the dough into equal portions and roll out parathas.
Step 2
Cook on a hot tawa using ghee or oil until both sides turn golden and crispy. Serve hot with pickle, curd or chutney.
Step 3
Chilli paneer: Mix cornflour, all-purpose flour, salt and pepper with a little water. Coat paneer cubes in this mixture. Shallow-fry until golden and keep aside.
Step 4
Heat oil in a pan and sauté ginger-garlic, onion and capsicum. Add soy sauce, tomato ketchup, chilli sauce and vinegar. Add a little water and mix well. Add fried paneer and toss gently. Garnish with spring onions and serve hot.
Step 5
Daal makhani: Wash and soak urad dal and rajma overnight. Pressure cook with salt and water until completely soft. Heat butter and oil in a pan. Add chopped onion and sauté until golden. Add ginger-garlic paste and tomato puree. Add turmeric, red chilli powder and garam masala. Cook until the masala releases oil.
Step 6
Add boiled dal and rajma. Simmer on low heat for 25–30 minutes, stirring occasionally. Add butter and fresh cream. Mix well and serve hot.
Step 7
Kaju katli: Grind cashews into a fine powder. Do not over-grind. Heat sugar and water in a pan. Cook until the sugar dissolves completely. Add cashew powder and mix continuously. Cook on low flame until the mixture forms a soft dough. Add cardamom powder and ghee. Transfer the mixture onto a greased plate.
Step 8
Allow it to cool slightly and knead gently. Roll it between butter papers and cut into diamond shapes. Decorate with silver leaf if desired.
