"Madhav's Delicious Recipe book"

Lemonade Recipe

Make "simple syrup"
Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat..
Juice the lemons
While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice.
Combine lemon juice, simple syrup, water
Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade).
If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Chill
Refrigerate 30 to 40 minutes.
Or add 5-6 cubes of ice.

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Wash the baby potatoes and prick them with a tooth pick all around.
Heat water in a pan.
Add 1 tbsp salt in it.
When it comes to a boil, add the potatoes and boil them till tender.
Drain the water and peel the skin of the potatoes.
Heat oil for frying in a pan.
Deep fry the potatoes till golden brown. Remove them from oil and keep aside.
Heat mustard oil in a heavy bottom pan.
When it starts to fume, simmer the heat.
Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns and fry for a few seconds.
Add onions and fry till golden brown.
Whisk yogurt, Kashmiri red chilli powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
Pour the yogurt mixture in the pan and keep whisking while pouring.
Cook until the mixture comes to a boil.
Add the potatoes, salt and 2 cups of water.
Cover the pan with a tight fitting lid and simmer the heat to minimum.
Cook for 10-12 minutes on low heat.
Serve hot with naan or rice.

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Ingredients	Quantity
maida / all-purpose flour / refined flour / plain flour (to knead)	2 cups
Sugar (to knead)	1 tsp
Baking powder (to knead)	1 tsp
Baking soda (to knead)	0.25 tsp
salt (to knead)	to taste
curd / yogurt (fresh thick) (to knead)	0.25 cup
oil (to knead)	2 tsp
Black peppercorns (to knead)	5-6
lukewarm water (to knead)	as required
butter	2 tbsp
coriander leaves (finely chopped)	1 tbsp

Firstly, knead the dough for 10 minutes with ingredients labelled to knead.
Cover with a moist cloth and rest for 2 hours in warm place.
After 2 hours, knead the dough slightly to remove any air present in the dough.
Pinch a ball sized dough.
Gently roll to oval shape using rolling pin. make sure you do not make too thin nor thick. and also keep the size in mind. It should not be larger than your tawa size.
Grease with water over naan.
Furthermore, slowly flip over and put it on hot tawa and slightly press.
Now after a minute, flip the tawa upside down and cook naan directly on flame till they turn golden brown.
Also brush with some butter mixed with coriander leaves.
Gently scrape the naan from bottom and remove.
Finally, serve butter naan hot with your favourite curry like mattar paneer.

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Ingredients	Quantity
Butter (for onion tomato puree)	1 tbsp
Cardamom (for onion tomato puree)	2 pods
Cinnamon (for onion tomato puree)	1 pinch
Black Cardamom (for onion tomato puree)	1 pod
Cloves (for onion tomato puree)	3
Onion-sliced (for onion tomato puree)	1
Garlic cloves(for onion tomato puree)	3
Ginger- chopped (for onion tomato puree)	1 pinch
Tomatoes-chopped (for onion tomato puree)	2
Water (for onion tomato puree)	1 cup
Salt (for onion tomato puree)	1 tsp
Butter (for curry)	1 tbsp
Shahi Jeera (for curry)	0.5 tsp
Bay leaf (for curry)	1
Turmeric powder (for curry)	0.25 tsp
Kashmiri Red Chilly powder (for curry)	1 tsp
Cream or malai (for curry)	0.5 cup
Paneer/ Cottage cheese (for curry)	15 cubes
Saffron/ Kesar(for curry)	few strands
Kasuri Mathi- Crushed (for curry)	0.5 tsp
Garam Masala (for curry)	0.25 tsp

Firstly, in a kadai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves.
Now add 1 onion, 3 clove garlic and 1 inch ginger.
Saute slightly until onion softens.
Further, add 2 tomato and saute slightly.
Also, add 1 cup water and 1 tsp salt. Mix well.
Cover and boil for 20 minutes or until it softens completely.
Cool completely and transfer to a blender. blend to smooth paste without adding any water.
Sieve the puree making sure the puree is smooth and silky. Keep aside.
In a large kadai heat 1 tbsp butter and saute ½ tsp shahi jeera and 1 bay leaf.
Keeping flame on low add ¼ tsp turmeric and 1 tsp Kashmiri Red chilli powder.
Saute slightly until the spices turn aromatic.
Add in the prepared tomato-onion puree and mix well.
Further, add ¼ cup cream and mix until everything is well combined.
Add in 15 cubes paneer, few threads saffron and mix well.
Cover and simmer for 5 minutes or until flavours are absorbed well.
Now add ½ tsp kasuri methi and ¼ tsp garam masala. Mix well.
Finally, enjoy shahi paneer with roti or garlic naan.