INGREDIENTS

2 cups corn kernels
4 medium green capsicums,
seedes , cut into 1/2-inch pieces
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chilli powder
1 tablespoon coriander powder
2 teaspoons cumin powder
4 medium tomatoes, chopped
salt to taste
2 teaspoons garam masala powder
1 tablespoon lemon juice
4 tablespoons fresh coriander
leaves, chopped

1. Boil corn kernels in three cups of water for about ten
minutes. Drain and set aside.

2. Heat a non-stick kadai and add cumin seeds. When
they begin to change colour, add onions and roast till
golden brown.

INGREDIENTS

2 medium carrots, cut into 1-inch pieces
1/4 small cauliflower, separated into florets
1/4 cup green peas, shelled
2 medium potatoes, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 inch fresh ginger, sliced
3-4 cloves
8-10 black pepercorns
1 teaspoon cumin seeds
1 medium onion, sliced
4 cups vegetable stock
salt to taste
1 stalk celery, cut into 1-inch pieces
3-4 black peppercorns, crushed
5 spinach leaves, shredded
1 loaf garlic bread, sliced.

1. Blanch carrots, cauliflower and green peas individually
in boling water.Refresh in cold water and set aside.

INGREDIENTS

200 grams skimmed milk cottage
cheese, cut into 1-inch
cubes or triangles
8-10 black peppercorns
2 inches cinnamon
5 green cardamoms
10 cloves
1 tablespoon ginger paste
1 tablespoon garlic paste
4-6 green chillies, chopped
2 cups tomato puree
1 teaspoon kashmiri red chilli powder
1 teaspoon garam masala powder
salt to taste
2 tablespoons honey
1 teaspoons dried fenugreek leaves

1. Heat a non-stick pan. Add peppercorns, cinnamon,
green cardamoms and cloves.Roast till they emit a
pleasant aroma. Add ginger paste , garlic paste , green
chillies and three tablespoons of water. Stir well and cook
for two minutes.