Pav Bhaji

Servings for 6 to 8

Ingredients:-

4 boiled potatoes grated

1/2 cup finely chopped carrot

1/2 cup cauliflower

1/2 cup green peas

1 capsicum finely chopped

3 large onions finely chopped

4 tomatoes chopped

2 green chillies chopped

6 flakes of garlic grated (optional)

1 piece of ginger grated

1/2 tsp red chilli powder

1 tsp cumin seeds (jeera)

Salt to taste

3 tbsp readymade pav bhaji masala

1 tsp lime juice

2 tbsp oil

Butter

Pav as required (about 2 pav for per member)

Chopped coriander

     

                                        PROCEDURE:-

Steam chopped carrot, cauliflower, and green peas. Heat a non-stick pan with oil add ½ tsp jeera, when jeera crackles, add onions fry until it become transperant. Add green chillies, ginger-garlic paste, cook for 2 mins, now, add chopped tomatoes, cook until it become more soft, till oil become separates. Add red chilli powder, salt and pav bhaji masala, cook for 2 mins. Add boiled vegetables, mix well, then add grated potatoes, chopped capsicum stir properly. Add 2 cup of water cook well, then add 2 small cubes of water and 1 tsp lime juice, mix well. Garnish with chopped coriander.

Gajar ka Halwa

Ingredients:-
1kg carrot grated
1-1/2 litre milk
2 tbsp ghee
2 tsp cardamom powder
2 tbsp cashewnuts
2 tbsp almonds hand grated
2 tbsp raisins
350gms sugar

                                       PROCEDURE:-

Grated carrots cook in pressure cooker till 3 whistles came. Put boiled milk in a kadai and add boiled carrot, boil it, after boiling cook on medium flame until all milk gets dried up. Stir time by time. Add ghee and stir well, cook on low flame until ghee starts seperating, then add sugar and stir continuously for 6-8 mins. Mix all dry fruits stir well, decorate with remaining dry fruits. Serve hot.  

Eggless cake

Ingredients:-
250gm maida
1 kane of condense milk
2 tbsp baking powder
1/2 tsp soda
100gm amul butter(melted)
1 tsp vanilla essence
1 cup milk
                                       PROCEDURE:-

Mix all these ingredients in a bowl and beaten in a same direction. Pour cake better in a greased baking pot and bake in oven for 35 mins on 180 degree, after baking cool it for 10 mins. Decorate with your favourite icing and fruits or dry fruits.

Bhindi do Pyaza

Serving 4 to 6

Ingredients:-

500gm lady finger ( Bhindi)

4 large onions (vertically cut)

1 large tomato chopped

2 green chillies chopped

1 tsp saunf

1/2tsp jeera

1/2tsp turmeric powder

1/2tsp coriander powder

2 pinch of garam masala

¼ tsp mango powder

1 tbsp oil

Chopped coriander

Salt to taste

                                   PROCEDURE:-

Wash and dry the lady fingers, then chop the ends and cut vertically. Heat oil in a frying pan add jeera and saunf. When they become light brown add green chillies and onion cook until it become transparent, then add red chilli powder, turmeric powder salt and tomato cook well . Add the lady finger and stir well, cover by lid on low flame. Stir time by time. Later remove the lid and check if lady finger is cooked now, add coriander powder, garam masala and mango powder fry it without lid for two mints. Garnish with coriander. Serve hot.

Masala bhindi

Serving 6 to 8

Ingredients:-

500gm lady fingers (Bhindi)

4 onions chopped

2 large tomatoes chopped

2 green chillies chopped

1 piece of ginger grated

4 flakes of garlic grated (optional)

Salt to taste

1 tsp jeera

1 tsp saunf

½ tsp red chilli powder

½ tsp coriander powder

1tsp chat masala

Pinch of garam masala

2 tbsp oil

Chopped coriander

                                    PROCEDURE:-

Wash and dry the lady fingers chop the ends, slit and cut into two inch pieces. Keep aside. Heat oil in a frying pan add jeera and saunf when they becomes light brown add green chillies and onion sauté, until it become transparent, now, add ginger, garlic, chopped tomatoes cook for 2 -3 mints then add red chilli powder ,coriander powder and salt. Cook for 2 or 3 mints. Then add half cup of water mix well and cook for five mints on low flame after that add all lady fingers  and mix well. Cover by lid on low flame stir time by time later remove the lid and check . If lady fingers became soft add coriander powder ,chat masala, and garam masala fry it without lid. Garnish with coriander. Serve hot.

Bread Samosa

Ingredients:-

10 piece of bread slices

4 boiled potatoes mashed

½ grated paneer

1 cup boiled green peas

1 piece of ginger grated

4 green chillies chopped

1 tbsp chopped coriander

½ tsp red chili powder

1 tsp mango powder

Pinch of garam masala

Salt to taste      

3 tbsp whiteflour (maida)

Oil for deep frying

                                  PROCEDURE:-

For stuffing:-

Mashed potatoes, grated paneer, boiled green peas, all ingredients mix together except oil, maida and bread and keep aside.

Make a thick paste of whiteflour with water. Cut brown sides of bread with knife, then steam these slices, after steaming and roll them by roller pin. Place small quantity of stuffing on each slice. Now, fold these stuffed slices in triangular shape, paste the joints with thick paste of maida properly. Prepare each bread samosa in same procedure. Now, deep fry these samosas in oil until they become golden brown. Serve with chutney or sauce.    

Papad Roll

Ingredients:-

8 papad (moong)

250gm paneer grated

2 boiled potato grated

½ tsp red chilli powder

Pinch of garam masala

½ tsp chat masala

¼ tsp mango powder

Salt to taste

3 green chillies chopped

1 piece of ginger grated

2 tbsp chopped coriander

2 tbsp gramflour (besan)

Oil for deep frying

                                  PROCEDURE:-

Mix all ingredients properly together, (for stuffing) except oil, papad and besan. Make a thick paste of besan with water, then dip papad in water and take it out immediately. Now, stuff the papad  and roll to make papad roll. Seal the sides with paste of gramflour. Heat oil in a kadai, and deep fry papad rolls until they become light brown. After that, cut them into pieces. Serve hot with chutney or sauce.

Vegetable Kabab

Ingredients:-

1 cup kali masoor

4 flakes garlic

1 piece of ginger grated

2 green chillies chopped

½ tsp red chilli powder

Pinch of garam masala

¼ tsp mango powder

Salt to taste

2 bread slices

Oil for frying

                                   PROCEDURE:-

Sabut kali masoore saked in water overnight. Water drain out and grind it with garlic, ginger and green chillies. Grind bread slices dry and mix with a mixture of grinded masoor, then mix all ingredients in it except oil. Divide the mixture in small balls then flatten these balls with ur hands, now, heat non-stick griddle, put flatten kabab on non-stick griddle roast on both sides by applyng little oil, until becomes golden brown. Serve hot with chutney or sauce.

Naan

Ingredients:-

4 cup of white flour ( maida)

3/4tsp baking powder

1tsp sugar

1 cup curd

1tbsp malai

Salt

                                    PROCEDURE:-

Sieve maida with salt and baking powder then add oil and crumble with fingers, then add sugar, curd, malai, 1 tsp lime juice mix together, knead the dough by applying warm water, till soft dough is formed. Put this dough in a bowl and cover by plate, keep aside for 4 to 5 hrs. After 4-5 hrs, knead dough lightly, make small balls like, table-tennis ball, flatten these balls like chapattis (not to thin). Preheat tandoor or griddle. Apply water on one side of naan and place water side of naan on the wall of preheated tandoor or preheated griddle. Remove naan with the help of tongs, when it is crisp and light brown on both sides. Spread butter over naan.

Palak Paneer

Ingredients:-

500gms spinach

250gms paneer cut in cubes (soak in hot water)

1 large onion chopped

2 tomatoes blended

2 green chillies

1 piece of ginger

4 flakes of garlic

1 tsp corn flour

1/2 red chilli powder

Pinch of garam masala

1 tbsp malai

2 tbsp ghee or oil

1 tsp jeera

2 bay leaves

Salt to taste

                               

                                    PROCEDURE:-

Boil the spinach and blend it to make a paste. Green chillies, ginger and garlic are mixed together to grind a paste. Heat oil in a frying pan add jeera and bay leaves, cook for 1 min, add onion fry until it become transperant. Add paste of ginger-garlic and green chillies mix well, cook for 1 min, add red chilli powder and tomato paste, cook for 2 min, till oil separates. Now, add corn flour, stir well and cook for 1 min. Add paneer cubes and salt saute for 2 mins, then add paste of spinach, mix well, cook for 5 mins on low flame. After that add malai, stir well.

For tempering:-

Take a frying pan heat ghee, add jeera, when jeera crackles, add red chilli powder into it and quickly spead this on ready palak paneer. Garnish with malai. Serve hot with naan or steamed rice.

Corn Palak

Ingredients:-

500gms spinach

1 cup of boiled sweet corn

1 large onion chopped

2 green chilli

1 tbsp ginger-garlic paste

½ tsp red chili powder

2 bay leaves

1 tsp cumin seeds (jeera)

Pinch of garam masala

1 tbsp tomato sauce

Salt to taste

Vinegar

1 tbsp oil

1 tsp ghee

1 tsp cream

                                     PROCEDURE:-

Boil chopped spinach, drain water, cool it then grind. Take a frying pan heat oil add jeera and bay leaves, cook for 1 min, add green chillies and chopped onion saute, until it become transperant. Now, add ginger-garlic paste and tomato sauce mix well, cook for 1 min. Add chopped tomatoes cook for 2-3 mins, then add boiled corn and salt stir well, cook for 1min. After that add grinded spinach mix well, and cook for 5 mins on low flame. Consistency as you required.

For tempering:- (tadka)

Take a frying pan heat ghee add jeera, when it sparkles, add red chili powder and quickly spread this on corn palak. Garnish with cream. Serve hot.

Bread Toast with Potatoes

Ingredients:-

8 bread slices

4 potatoes boiled

1 cup boiled green peas

1 large onion chopped

4 green chillies chopped

1 piece of ginger grated

½ tsp red chili powder

1 pinch of garam masala

½ tsp mango powder

1 tbsp chopped coriander

Salt to taste

2 tbsp oil/ghee

                             PROCEDURE:-

Boiled potatoes and boiled green peas mashed together. Add chopped onion, coriander, green chillies, grated ginger, salt, red chili powder, pinch of garam masala, and mango powder mixed together. Spread a thick layer of potato mixture on each bread slices. Now, roast the bread on non-stick griddle (tawa) on both sides by applying little ghee/oil. Serve hot with tea or coffee.

Garlic Potatoes with Corn

Ingredients:-

250gms potatoes

1 cup boiled sweet corn

1 tsp butter

1 tbsp corn flour

7 - 8 garlic flakes finely chopped

1 large onion finely chopped

2 green chillies finely chopped

1 piece of ginger grated

1 tbsp tomato sauce

2 tbsp soya sauce

1 tsp lime juice

Salt and black pepper powder to taste

                                    PROCEDURE:-

Wash, peel and cut potatoes into long fingers, put these fingers in a covered microwave safe bowl and cook for 6 to 8 mints, check potatoes they should be soft. Take a frying pan heat butter add garlic, green chillies, ginger and onion, cook for 2 mints. Now add steamed potatoes fry for 2 mints, then add boiled sweet corn mix well, add salt and black pepper and cook for 2 or 3 mints then add corn flour and add half cup of water mix well, add Soya sauce, tomato sauce , lemon juice and cook for 5 mints on medium flame. Serve hot.

Sweet Corn Soup

Serving for 8

Ingredients

1 cup of boiled sweet corn

1 cup of grated sweet corn

2 carrots finely chopped

1 spring onion finely chopped

1 tsp sugar

1 cup of milk

1 tsp green chili sauce

1 tsp soya sauce

1 tbsp corn flour

1 tbsp malai                                                                               

8 cup of water

1 tbsp butter

                                  PROCEDURE:-

                      

Mix the corn flour in half cup of water and keep aside. Saute vegetables in butter until become soft. Once boiled add sweet corn, grated sweet corn, salt, sugar, chilli sauce, water and stir well. Now add corn flour paste and stir continuously. Keep stirring add milk and malai cook for 5 mints. Then add soya sauce and take of the fire. Serve hot with more chili sauce, soya sauce and black pepper.

Corn Sandwich

Ingredients:-

4 bread slices

1 cup boiled sweet corn

1 large onion chopped
1 piece of ginger grated

1 carrot grated

1 tbsp tomato sauce

2 cheese cubes grated

Butter

Salt and black pepper to taste

                                PROCEDURE:-

Spread butter on the bread, keep aside. Heat a pan with butter add onion, carrot and ginger saute for 2or 3 mints then add sweet corn ,salt, black pepper and grated cheese and tomato sauce, mix well. Put the corn mixture in between two bread slices and toast on a sandwich toaster. Serve with chutney or sauce.

French Fries with Pasta

Ingredients:-
250gms potatoes
250gms pasta
1 tbsp tomato sauce
1tsp green chilli sauce
Vinegar
Salt and black pepper to taste
Chat masala
Oil for deep frying 

                                              PROCEDURE:-

Wash and peel potatoes and cut into long fingers, and deep fry until golden brown, sprinkle salt, black pepper, and chat masala, keep aside. Boil pasta in water by adding 1 tsp oil, once it gets boiled strain and wash under cold running water, spread some oil on it, mix well and keep aside. Take a frying pan heat oil add pasta, tomato sauce, chilli sauce, vinegar, salt and black pepper, cook for 2-3 mins, stir properly. Now, add fried fingers into pasta, mix well. Serve hot.

Bread roll

Ingredients:-

10 bread slices

400gms potatoes

4 green chillies chopped

2 tbsp coriander chopped

½ tsp red chilli powder

¼ tsp garam masala

¼ tsp mango powder

Salt to taste

Oil for deep frying

                                PROCEDURE:-

Peel boiled potatoes and mash them. Mix all ingredients with potatoes except bread and oil, and keep aside. After that, take a bread slice soak in water, squeeze for drain extra water. Fill the prepared potato mixture in squeeze bread slice and fold in oval shape roll. Prepare other bread slices in same procedure. Now, deep fry these rolls in oil until becomes golden brown. Serve hot with chutney or sauce.

Vegetable Cutlets

Ingredients:-

250gms boiled potatoes

½ cup boiled green peas

1 onion finely chopped

1 cup cabbage grated

½ cup carrot grated

2 green chillies chopped

2 bread slice crushed

1/2 tsp red chili powder

¼ tsp mango powder

¼ tsp garam masala

Salt to taste

Oil for deep frying

2 tbsp chopped coriander

                                            PROCEDURE:-

Peel boiled potatoes, then mash green peas and potatoes separately. All ingredients mixed together except oil. Mix well. Apply oil in your hands and roll the mixture into the shape of cutlet. Deep fry these cutlets until becomes golden brown. Serve hot with bread, chutney and sauce.

Note:- heat oil on high flame.

Grilled Sandwich

Ingredients:-

6 bread slices

2 tbsp tomato sauce

3 tbsp butter

1 large onion chopped

1 large tomato chopped

1 large capsicum chopped

1 cup of boiled green peas

250gms pizza cheese

Salt and black pepper to taste

                                           PROCEDURE:-

Apply little butter on both the side of bread keep aside. Take a frying pan, heat 1tbsp butter add all vegetables with salt and black pepper cover by lid cook for 5 mints on medium flame. Then apply tomato sauce on one side of the bread and spread the cocked vegetables on it, sprinkle the grated cheese, and grill sandwich in a preheat oven or roast on non stick tawa. Serve with tomato sauce or chutney.

Cheese Sandwich

Ingredients:-

8 bread slices

4 cheese slices

4 boiled potatoes

2 onions

2 tomatoes

Salt and black pepper to taste

Mayonnaise sauce

                                                       PROCEDURE:-

Boiled potatoes, tomatoes, and onions, cut into vertical slices and mix with salt and black pepper. Keep a slice of cheese on bread then spread a layer of vegetables mixture over it spread mayonnaise sauce. Cover with another bread . Bake in a preheat oven for 5 mins, cut into two triangular pieces and serve with tomato sauce.

Dum Aloo

Servings for 6 to 8

Ingredients:-

1/2kg small potatoes

2 large onion grated

4 tomatoes

1 piece of ginger grated

2 green chillies chopped

1/2tsp turmeric powder

1tsp coriander powder

2 cardamoms

2 bay leaves

2 cloves

1 piece of cinnamon

1 tsp cumin seeds (jeera)

1 tsp red chilli powder

Salt to taste

Pinch of garam masala

2tbsp curd

2tsp malai

Oil for deep frying

1/2cup milk

                                                          

                                        PROCEDURE:-

Peel the boiled potatoes after that prick all over with a fork. Take a frying pan and deep fry potatoes in oil, until golden brown, keep it aside. Grind tomatoes to make a paste, and keep it aside. Take a frying pan heat 2 tbsp oil add hing, jeera bay leaves, cardamom, cinnamon and cloves. Cook for 1 min add onion, green chillies, ginger, saute until onion becomes transparent then add tomatoes paste. Cook for 5 mins. Add red chilli powder, turmeric powder, salt cook for 2 mins. Now pour curd, stir well then pour milk. Stir well again . Now add  pricked potatoes to this gravy add 2 cup of water. Cover by lid on low flame 5-8 mints. Consistency of gravy as you required , remove from flame add malai mix well . Garnish with chopped  coriander, Serve hot.

Jeera Aloo

Servings for 4 to 5

Ingredients:-

500gms boiled potatoes

6 green chillies chopped

1 tsp cumin seeds (jeera)

Pinch of hing

½ tsp turmeric powder

1 tsp coriander powder

¼ tsp mango powder

Garam masala to taste

Salt to taste

2 tbsp ghee/ oil

                                                             PROCEDURE:-

Boil potatoes, then cut into cubes. Take a frying pan, heat ghee, add hing and jeera when jeera crackles, add green chillies cook well, then add cutted potatoes, salt and turmeric powder. Fry potatoes for 2 to 3 mins. Now, add coriander powder, mango powder and garam masala, fry well. Garnish with chopped coriander. Serve hot with paratha or puri.

Aloo With Peanuts

Serving for 4 to 5

Ingredients:-

250gms boiled potatoes

150gm peanuts roasted

4 green chillies chopped

1 piece of ginger grated ( optional)

1 tsp cumin seeds

½ red chilli powder

Salt, garam masala to taste

1 tsp coriander powder

1 tsp lemon juice

Coriander chopped

1 tbsp oil      

                                                                    PROCEDURE:

Boil potatoes, Cut in cubes and slightly crushed peanuts.Take a frying pan, heat oil, add jeera when jeera crackle add green chillies and ginger, then add crushed peanuts, potatoes, salt, red chilli powder, coriandor powder, pinch of garam masala, lemon juice and chopped coriander. Saute for 2 to 3 minute. Serve hot.

Aloo Mutter

Serving for 4to5

Ingredients:-

250gm boiled potatoes

200gms mutter boiled

2 large tomatoes chopped finely

4 green chillies chopped

1 piece of ginger grated

2 tbsp oil

Salt, Garam masala to taste

½ red chilli powder

½ coriander powder

½ turmeric powder

Chopped coriander

                                                         PROCEDURE:-

Boil potatoes, and cut in to cubes. Take frying pan, heat oil add jeera, when jeera crackle add green chillies cook for 2 mins, then add grated ginger and tomatoes, mix well cook for 5 minutes. Then add green peas, add all masalas saute for 5 mins after that add potatoes saute for 5 mins. Garnish with chopped coriander. Serve hot.

Gobhi Ki Bhurji

 Serving for 4

 Ingradient

 1 Cauliflower cut in very small pieces

 2 Onion finaly chopped

 2 Tomotos finaly chopped

 2 Green chillies finely chopped

 1 piece of ginger grated

 1 tsp jeera

 1 tsp saunf

 1 tsp red chilli powder

 1/2 tsp haldi powder

 1/2 tsp coriander powder

 Salt to taste

 2 tbsp oil

 Chopped coriander

                                                                        

                                                 PROCEDURE:-

Heat oil in a pan add jeera, saunf, when jeera crackle, add green chillies, onions, and ginger saute till onion becomes golden brown, now add chopped tomoto, cook for 5 mins. Add chopped gobhi, salt, haldi powder and 1/4 cup of water, cover by lid on low flame. When  gobhi becomes soft, add coriander powder and red chilie powder, fry for 2 to 3 minutes. Garnish with chopped coriander. Serve hot.

Dal Makhani

     Serve 6 to 8

     Ingredients:-

     2 cup sabut kali urad dal ( soaked in water overnight)

  ½ cup rajma ( soaked in water overnight)

  2  large onion

  2 tomatoes

  4 green chillies chopped

  1 piece of ginger

  6 cloves of garlic

  Pinch of hing

  Salt to taste

  1 tsp red chilli powder

  2 tbsp ghee

  2 tbsp malai

  Chopped coriander

                                                          PROCEDURE:-

Cook rajma and kali urad dal in pressure cooker with salt, 1 tsp oil, and 6 cups of water.

Cook well, about 10 to 15 mins.

After 10 to 15 mins, open lid of cooker, check if dal became soft, if it is soft, it is cooked.

Keep dal consistency loose, not watery.

Take a frying pan, heat ghee, add jeera and hing, when jeera crackle, add green chilli and ginger- garlic paste. Cook well for 2 mins. Then add tomato and onion paste, cook until ghee separated from gravy.

Now, put this ready masala in boiled dal, mix properly, cover the lid, cook for 5 mins on low flame. Mix 1 tbsp malai and 1 tbsp ghee and Tadka(for procedure please refer Dal Tadka)and garnish with chopped coriander and malai . Serve hot.

You can eat Dal Makhni  either with Naan or Rice.

Dal Paneer

For 4 to 6 servings

Ingredients:-                                                                            

150gm toor dal (soaked in water for 15mins)

1/2  cup of milk

100gm paneer (cut in cubes soaked in hot water)                 

1 large onion chopped

1 large tomato chopped

2 green chillies chopped

1 piece of ginger grated

1 tsp tomato sauce

1 tsp jeera

1/2  turmeric powder

1/2  red chilli powder

Salt to taste

2 tbsp ghee

Chopped coriander

                                                      PROCEDURE:-

   Boil toor dal with salt and turmeric powder.Take ghee in a hot frying pan add jeera,

when jeera crackle, add chopped onion, green chilli, saute onions till it becomes brown. Add ginger and chopped tomato, cook for 5 mins, then add red chilli powder and tomato sauce, mix well, cook for 1 min. Now, add 1/2  cup of milk, cook for 3 or 4 mins on high flame, stir properly, add boiled dal and paneer in a frying pan, again cook for 5 mins. Garnish with chopped coriander and grated paneer. Serve hot.

                                               

                                                    

Kali Masoor Dal

    For 4 to 6 servings                                                                                               

    Ingredients:-                                                                                 

    200gm kali masoor dal (soaked in water for 1/2 hrs)

    1 large onion chopped

    2 tomato chopped

    2 green chillies chopped

    1 tbsp ginger, garlic paste

    1 tsp jeera

    1/2  turmeric powder

    1/2  red chilli powder

    Pinch of hing

    Pinch of garam masala

    Salt to taste

    2 tbsp ghee

    Chopped coriander

                                   PROCEDURE:-

Boil kali masoor dal with salt and turmeric powder. Add more water if required.Take ghee in a hot frying pan add hing and jeera, when jeera crackle, then add green chillies and chopped onion, and sauté onion till it becomes transperant. Add ginger and garlic paste, cook for 1 min. Now, add chopped tomato and red chilli powder, cook for 5 mins. Add boiled dal in a frying pan, cook for 5 mins, after it add garam masala.Garnish with chopped coriander. Serve hot with chapatti or steamed rice.

Dal Tadka

  For 6 servings

     Ingredients:-                                                                     

     200gm toor dal (soaked in water for 15 mins)

     1 large onion

     1 piece of ginger grated

     4 green chillies chopped

     1 tsp red chilli powder

     4 piece of red chilli whole

     2 bay leaves

     Pinch of hing

     1 tsp jeera

    1/2  tsp turmeric powder

    Salt to taste

   Chopped coriander

                                                     PROCEDURE:-

Boil toor dal with salt and turmeric powder. Heat a pan, add 1 tbsp ghee, add hing and jeera, when jeera crackle, add chopped green chilli, chopped onion, grated ginger. When onions becomes transperant, add boiled dal and cook for 5 mins.

For tempering:- (tadka)

Take a pan, pour ghee, heat it and add jeera when it crackle, add bay leaves, whole red chillies and red chilli powder. Add this masala into prepared dal. Your dal tadka ready. Garnish with chopped coriander and serve hot with steamed rice or with chappaties.

Dal Fry

 For 4 servings

    Ingredients:-                                                                  

    100gm toor dal (soaked in water for 15mins)

    25gm chana dal (soaked in water for 15 mins)

    1 large onion chopped

    1 piece of ginger grated

    2 green chillies chopped

    1 large tomato chopped

    1 tsp tomato sauce

    1/2  red chilli powder

    1/2  tsp jeera

    1 pinch of hing

    Salt to taste

    1/2  turmeric powder

    2 tbsp ghee

    Chopped coriander                       

                                                       PROCEDURE:-

Boil toor dal and chana dal with salt and turmeric powder. Heat ghee in a frying pan. Add jeera, and hing in it. When jeera crackle, add green chilli and chopped onion. When onion becomes transperant add grated ginger, red chilli powder,tomato sauce and chopped tomatoes. Cook for 5 mins. Now, add boil dal in masala, mix well, boil for 5 mins, add 1 tsp ghee.Garnish with chopped coriander. Serve hot with either tandoori roti, nan,chapatti or steamed rice.

Paneer Pan Cake

Ingredients:-

1 cup grated paneer

1 cup rawa

½ grated carrot

½ cup finely chopped onions

½ cup chopped coriander

½ cup curd

½ cup milk

Salt to taste

¼ tsp baking powder

2 tbsp oil

                                                 PROCEDURE:-

In a bowl, take paneer, rawa, chopped onions, salt, curd, baking powder and milk. Mix well. Take non-stick pan, greese oil, spread mixture of paneer, then spread grated carrot, chopped coriander, and grated paneer over it. Cover by lid, cook on low flame for 5 mins.Cut in pieces, and serve with tomato sauce or coriander chutney. 

Paneer Dum

      For 6 to 8 servings

      Ingredients:-                                                                        

500gm paneer (cut in cubes)

6 onions chopped

6 tomatoes chopped

4 green chillies chopped

1 piece of ginger grated

6 cloves of garlic grated

1 tsp red chilli powder

1 tsp coriander powder

1 tbsp tomato sauce

Pinch of garam masala

½ cup of curd

1 tbsp cream

Salt to taste

1 tsp jeera

½ turmeric powder

200gm oil

Chopped coriander

                                                            PROCEDURE:-

Heat oil in kadai, and deep fry paneer, till light brown in colour. Take a frying pan heat oil, add jeera, when jeera crackle, add green chilli, chopped onion, ginger, and garlic, cook well. Then add tomato sauce, red chilli powder, turmeric powder, coriander powder, salt and chopped tomatoes, mix well, cook for 5 mins. Now, add fried paneer , curd and 1 cup of water into this masala, cover by lid and cook for 5mins on low flame. Add 1 tbsp cream.Garnish with chopped coriander. Serve hot.

     

Butter Paneer Masala

For 4 to 6 servings

Ingredients:-                                      

250gm paneer (cut in cubes)

2 large onion

4 tomatoes (medium size)

1 tbsp ginger- garlic paste

4 green chillies chopped

2 tbsp paste of cashewnut

1 tbsp paste of poppy seeds

1 tsp red chilli powder

½ tsp turmeric powder

½ tsp haldi

Salt to taste

2 bay leaves

1 stick of cinnamon

2 cloves

1 big black cardamom

2 green cardamom (elaichi)

Pinch of garam masala

3 tbsp butter

2 tbsp cream

1 tbsp tomato sauce

Chopped coriander

                                                       PROCEDURE:-

Boil onion and tomatoes, with small quantity of water, and grind it for paste. Now, soak paneer in hot water with salt and turmeric powder for 10 mins. Heat 2 tbsp of butter in a frying pan, add bay leaves, cinnamon, cloves cardamoms, green chilli and ginger-garlic paste, mix well, sauté for 2-3 mins. Then add onion and tomato paste, cook, till butter separates, now add red chilli powder, salt and paste of cashewnuts and poppy seeds. Cook for 10-15 mins, by applying small quantity of water, stir properly. Then add paneer into this gravy, cook for 5 mins on low flame.

Consistency should be semi-solid.

For tempering:-

Take a frying pan, heat butter add jeera, when jeera crackle, add tomato sauce and ½ tsp red chilli powder, cook for 1 min. Mix this tadka into paneer masala and 2 tbsp cream, stir well.

Garnish with chopped coriander. Serve hot.

Paneer Chhola

For 6 to 8 servings

Ingredients:-                                                                           

      250gm paneer (cut in cubes and soaked in hot water for 5 mins)

      250gm chhole (kabuli chane soaked in water overnight)

      2 black cardamoms

      Salt to taste (black and white salt in same quantity)

      1 tsp jeera

      1 piece of cinnamon stick

      2 bay leaves

      1/2  tsp red chilli powder

      2 big onions chopped

      3 tomatoes  chopped

      3 green chillies chopped

      1 piece ginger grated

      2 tsp Chhole masala (put more according to taste)

      2 tbsp ghee

      Chopped coriander

                                                PROCEDURE:

Cook chole in pressure cooker with salt (black and white), cardamom, cinnamon and cloves till becomes soft. Do not overcook.When it cooked separate the extra water. Then keep this water aside. Take a pan, heat ghee in it, fry paneer till it becomes pink in color. Then take out the paneer. Now, add jeera, bay leaves in a same frying pan, when jeera starts becomes to crackle, add chopped green chilli and onion, cook till it becomes transparent. After, this add ginger and chopped tomato. Cook for 5 mins. Then add red chilli  powder and chhole masala. Mix well.  Now, mash chhole in small quantity. Keep it  aside .Add mash chhole, boiled chhole and paneer in fried masala. Add boiled chhole’s water(which we have kept aside)

in frying pan. Mix well. Cook for 5 mins .Garnish wit coriander. Serve hot.

 Note:- Consistency of chhole according to taste. 

Corn Paneer

   For 4 servings

   Ingredients:-                                                                    

   100gms paneer cut into cubes

   100gms sweet corns (boiled)

   1 large onion chopped

   1 large tomato

   2 green chillies chopped

   1/2  tsp red chilli powder

   1/2  tsp turmeric powder

   1 tsp tomato sauce

   1/2  tsp coriander powder

   Pinch of garam masala

   1/2  tsp jeera

   2 tsp oil

   Salt to taste

  Chopped coriander

                                                     PROCEDURE:-

Heat oil in a frying pan add jeera, when it starts becomes to crackle, then add chopped green chilli and chopped onion, fry this till it becomes golden brown. Then add chopped tomato, cook it for 5 mins. Now, add paneer, corn in it, mix well. Then add salt, red chilli powder, turmeric powder, coriander powder and garam masala. Mix well.Then add tomato sauce, cook for 5mins.

Garnish with chopped coriander. Serve hot.

Paneer Dhokla

     Ingredients:-      

     1 bowl paneer (grated)                              

     1/2  cup milk

     1/2  bowl rava

     2 tbsp coriander chutney

     2 tsp rai

     Pinch of hing

     2 tbsp oil

     Salt to taste

     Half bowl khopra bura

     Chopped coriander

     Green chillies

                                   PROCEDURE:-

In a bowl take grated paneer and mix rawa, milk, haldi and salt. Take another bowl, mix khopra bura with coriander chutney. Grease plate by oil, spread a layer of paneer, then put over a second layer of khopra  bura and coriander chutney mixture, now steam this for 10mins.

For tempering:- ( tadka)

Take rye oil and hing, cook this in a pan for 2 mins. Now, spread this tempering on layer of paneer dhokla. Garnish with fried green chillies and chopped coriander. Serve hot with coriander chutney.