Prick the baby potatoes with fork, cook them in boiling water and then peel them properly.
In a mixer jar, add fenugreek seeds, mustard seeds, 1 tsp cumin seeds and whole dry red chillies and grind it coarsely. (grind it to crispy masala)
Heat oil in a pan, add cumin seeds, ginger-garlic paste and prepared masala and sauté for sometime. Then add turmeric powder, boiled baby potatoes and salt and cook it with lid for sometime. Finally add lemon juice and mix them well.
2 capsicums – green, yellow or red – sliced into thin fingers
1 tomato – deseeded and cut into thin fingers
50-75 gms paneer – cut into thin fingers
3 tbsp oil
½ tsp ajwain (carom seeds)
3 tbsp gram flour
1 tsp lemon juice
½ tsp red chili powder
½ tsp coriander cumin powder
¼ tsp turmeric powder
1 tsp garam masala
½ tsp aamchur powder (dry-mango powder)
2-3 tbsp milk
Salt to taste
In a microwave proof dish, cook sliced carrots with little water for 2 minutes.
In another microwave proof dish, mix oil, ajwain, gram flour, lemon juice, red chili powder, coriander-cumin powder, turmeric powder, garam masala and mango powder and microwave on high for 2 minutes.
Add milk and salt and mix properly. Then add carrots, capsicum and paneer and grill in the oven for 14 minutes. After 7 minutes, add deseeded tomatoes and mix gently and grill for the remaining 7 minutes.
Soak rice and chana dal for 1 hour and cook it with salt, turmeric powder and 2 tsp oil with adequate water (enough to cook the rice grain, but not to make it very soggy)
Heat remaining oil in a pan. Add mustard seeds, cumin seeds, curry leaves, urad dal and hing. When urad dal gets light pink, add rice and dal mixture, salt, red chilli powder, chaat masala and mix properly.
Add peanuts and lemon zest and mix well. Allow it to cool to room temperature.
Add lemon juice and coriander leaves and mix softly.
In a bowl, mix washed fenugreek leaves and ½ tsp salt and leave aside for 15-20 minutes. Then, squeeze out the water.
Mix all the ingredients for paste in a mixer jar and grind it to a smooth puree. You can add some water.
In another microwave safe bowl, combine green peas with 2 tbsp of water and microwave it for 1 min 30 seconds.
In a microwave safe bowl, add 1½ tbsp oil, fenugreek leaves and cumin seeds. Mix well and microwave on high for 3 minutes. Remove them and keep aside. In the same bowl, add remaining oil and grounded paste and microwave for 2 min.
Now add milk, cream, sugar, salt and cooked fenugreek and peas, and microwave it for another 2 min.