Ingredients

Method:
Clean and slice the fish. Keep it aside. Take a pan or a tava. Roast dhania powder on low light until it turns dark brown in colour. Do not add any oil or ghee. In the same way, fry jeera and pepper without adding oil or ghee.
Now, grind together fried dhania powder, popper, jeera, garlic and one sliced onion into a fine paste.
Heat oil in a pan. Add mustard seeds. When they splutter, add 2 sliced onions and split green chillies. Fry until the onions turn slightly brown in colour.
Add chilli powder and fry on low heat for 1/2 a minute.
Add fish pieces, ground masala, turmeric powder and enough water (1 1/2 cups or more according to taste).
Add salt and vinegar and stir well and cook until done.

2. Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes and cauliflower are cooked. Mix in the chopped fresh coriander leaves.

Method for “Badam Halwa”
Put the almonds in a food processor with half of the milk. Grind to a paste adding more milk, in small amounts at a time, until all the milk is used up. Heat the ghee in a heavy pan and add the almond paste. Fry over a low heat until it begins to stick. Add the sugar and stir well. Cook until the ghee separates and the fudge is well blended. Take off the heat and add the cardamom powder. Stir well and pour onto a neat dish. When it is almost cool cut it into fancy shapes and decorate with edible silver foil. 

1 loaf bread

6-8 cardamoms (elachi)

2 tbsps almonds (badam)

2 tbsps cashewnuts

1 lt milk (low fat)

1 ¼ cup sugar (increase or decrease as per your taste)

1 Tear the bread into bit sized pieces.
Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
2 Grind elachi, almonds and cashewnuts (leave a few almonds and cashewnuts aside for garnish) to a fine paste.
3 Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk.
Add the fried bread pieces and the remaining ghee to this mixture.
4 Let it simmer till the bread pieces turn soft and cook in the milk mixture.
Garnish with the almonds and cashewnuts.
4 Serve warm or refrigerate until chilled and serve.
It tastes good both warm and cold.

Method:
1.Slice the paneer and capsicum into thin long strips.
2.Pound the coriander seeds and red chilies together.
3.Heat the Ghee(clarified butter)/ oil in a pan, add the garlic paste and cook on a slow flame for a few seconds.
4.Add the capsicum and pounded spices and cook on a slow flame for 1minute.
5.Add the green chilies ;ginger and cook again for a few seconds.
6.Add the tomatoes and cook until the oil/Ghee(clarified butter) comes on top.
7.Add the kastoori (dried fenugreek leaves) methi and salt and cook again for a few seconds.
8.Finally, add the sliced paneer and cook for a few minutes. Sprinkle coriander on top and serve hot.