Paneer Tikka

Paneer - 8 oz. cubed

Bell Pepper - 1, cubed

Onion - 1, cubed

For the marinade:

Yogurt - ½ cup

Turmeric - 1/2 tsp

Chilli powder - 1/2 tsp

Garam masala - 1/2 tsp

Cumin powder - 1/4 tsp

Coriander powder - 1/4 tsp

Ginger Garlic paste - 1 tsp

Salt

Mix all the ingredients for the Marinade together in a large bowl. Toss the Paneer cubes, Onions and Bell peppers; mix to coat well. Let chill for at least 20 mins in the refrigerator.

Preheat grill. Skewer the Paneer and Vegetables alternatingly. Spray a non-stick grill pan with cooking spray and place the skewers on it. Turn them around every 5-10 mins or so and they will be done once you don't see any raw marinade on them.

Pachai Payaru Kadayal

Pachai Payaru – 1 cup, soaked overnight

Onion – 2

Tomato – 1

Garlic – 8 to 10 cloves

Green Chilli – 2

Turmeric – 1/4 teaspoon

Salt

Oil – 3 to 4 tsp

Cumin – 1 tsp

Coriander Seeds – 1 tsp

Red chilli – 3

In a pressure cooker add the soaked Payaru along with Onion, Tomato, Garlic, Green Chilli, Turmeric and required Salt. Close the lid and pressure cook for 4 whistles.

Once the pressure is naturally released open the cooker and drain the excess water. Now mash the dhal and keep aside.

Temper Cumin, Coriander and Dry Red Chilli in hot Oil and add to the Dhal. Mix well and serve warm with Rice,

Jeera Aloo

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 1/4 cup, chopped

Turmeric- 1/2 tsp

Chilli powder - 1/2 tsp

Kasoori Methi - 1/4 tsp

Potato - 2 cup, cubed

Heat Oil in a medium pan. Temper Cumin seeds.

Add the Onion and saute until translucent.

Now add the Potatoes and season with Turmeric, Chilli powder, Kasoori Methi powder and required Salt. Cook closed for 10 minutes; stirring frequently until the Potatoes are golden and cooked through.

Turn off heat and serve warm with Rice / Chapati.