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Serves 4 A spiced up mildly sweet and spicy version of the classic Paneer Bhurjee.The dry fruits add an interesting flavour and crunch. Cottage Cheese (Paneer)- 500 gms Ginger-garlic paste- 2 tbsp Tomatoes- 2 large chopped Onions- 3 Capsicum (optional)- 2 Green chilies-2 Cashew nut(Kaju)- 100 gms Raisins (Kishmish)- 100 gms Coriander leaves- 100 gms Coriander (Dhania) pd- 1 1/2 tbsp Tomato ketchup- 2 tbsp(half bowl) Chilli powder- 2 tsp Pepper- 1 1/2 tsp Black salt (optional)- 1 tsp Cumin seeds-1 tsp Oil- 4-5 tbsp Salt- to taste Crumble the cottage cheese or grate the same. Chop the tomatoes, onions and capsicum into small pieces. Slice the green chillies and chop the coriander leaves. Heat the oil in a frying pan or Kadai. Break the kaju into halves and fry the kaju and kismis lightly till kishmish start swelling. Remove from heat and keep aside. Add cumin seeds to oil, fry and add ginger-garlic paste. Add onions,chillies frying till onions turn pink. Fry till it starts turns brown a...

I came across this amazing idea of a tasty pickle and absolutely oil-free on the blog of who is undoubtedly one of the best chefs of India.Enjoy it absolutely guilt-free. This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it. Sto...