Malai Kofta Curry 

INGREDIENTS: (Serves 4 persons)

150 grams Indian cottage Cheese

1 tsp corn flour

2 tbsp  Raisins

6 Cashew nuts

6 Almonds

4 Figs

50 grams all purpose flour

1 onion

1 Tomato

½ tsp ginger garlic paste

¼ tsp turmeric powder

½ tsp Red Chili Powder

½ tsp coriander powder

½ tsp Garam Masala powder

1 Bay leaf

4 tbsp Cashew nut paste

50 ml water

2 tbsp oil

2 tbsp Ghee (Clarified Butter)

2 tbsp Fresh cream

500 ml oil

Salt to taste

ESSENTIAL EQUIPMENT

• A bowl for cottage cheese
• A bowl with dry fruits
• A plate to keep chopped onion and Tomato
• A plate to keep dry spices
• Small bowl to keep cashew nut paste
• A jug with 1 Ltr water
• 1 Deep frying pan
• 1 Shallow cooking pan
• Gas Stove or induction
• Mixer Grinder
• Slotted spoon
• A plate with kitchen paper
• A plate with flour
• 4 tbsp and 6 tsp
• 1 plate, 1 bowl, chopping board and knife. 

Mushroom Jalfrezi

INGREDIENTS: (Serves 4 persons)

200 grams Button Mushrooms

2 Onions

1 Tomato

1 Green  Bell Pepper

1 Yellow Bell Pepper

1 Red Bell Pepper

1 tsp Ginger garlic paste

½  Garam Masala

¼ tsp Turmeric Powder

½ tsp Coriander powder

50 ml Vegetable stock

4 tbsp Vegetable oil

Salt to taste

ESSENTIAL EQUIPMENT

• A bowl for mushrooms
• A plate for chopped onion and tomato
• A plate for bell peppers
• A plate for dry spices
• A shallow pan
• A bowl for Vegetable stock
• 1 wooden spatula
• Gas Stove or Induction
• A jug with 500 ml water
• 1 plate, 1 bowl, chopping board and knife. 

Plain Paratha 

INGREDIENTS: (Serves 4 persons)

100 Grams Whole Wheat flour

50 ml water

25 ml Vegetable oil

50 grams Whole Wheat flour for rolling

Salt to taste

ESSENTIAL EQUIPMENT

• A bowl for kneading the flour
• A plate for flour
• A small bowl with oil
• Tawa pan
• Rolling pin
• Jug with 1 ltr water
• Gas stove or induction
• 1 wooden spatula
• A hot case dish