INGREDIENTS :
1/2 cup channa dal (bengal gram)
1 small bottle gourd
1 tsp. coriander finely chopped
1 onion finely chopped
1 tomato chopped
3/4 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. sugar
2 pinches asafoetida
1/4 tsp. each mustard & cumin seeds
1 tbsp. oil
1/2 cup water
METHOD :
Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas together.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter,
Add chopped onions till light brown and then the tomatoes, till tender.
Add asafoetida, and masalas
Allow to simmer for 2 minutes.
Pressure cook dal for 10 mts. Till it is partially tender.
Add gourd sugar, salt, and cook further 5 minutes.till gourd is tender
Garnish with chopped coriander.
Serve hot with chappati, or parantha.
Tuesday, June 17, 2008
DRY URAD DAL
INGREDIENTS :
1 cup onions sliced
1 cup urad dal
1 tbsp. coriander finely chopped
2 tomatoes finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
2 tbsp. ghee
Garam masala
METHOD :
Clean, wash, soak dal for 15 minutes.
Boil in 3 cups water, adding turmeric and salt.
Either pressure cook or boil till not very soft.
Drain water.
Heat ghee in a heavy saucepan.
Add cumin seeds,
Allow to splutter, add onions. Stirfry till light brown.
Now add the tomatoes, and lightly sauté till not very tender.
Add dal, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander. And garam masala.
Serve hot parantha or naan.
1 cup onions sliced
1 cup urad dal
1 tbsp. coriander finely chopped
2 tomatoes finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
2 tbsp. ghee
Garam masala
METHOD :
Clean, wash, soak dal for 15 minutes.
Boil in 3 cups water, adding turmeric and salt.
Either pressure cook or boil till not very soft.
Drain water.
Heat ghee in a heavy saucepan.
Add cumin seeds,
Allow to splutter, add onions. Stirfry till light brown.
Now add the tomatoes, and lightly sauté till not very tender.
Add dal, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander. And garam masala.
Serve hot parantha or naan.
Friday, June 13, 2008
MAKHNI PANEER AND SUBZI
INGREDIENTS:
2 Cups Paneer cubes
2 cups mixed vegetables,
cutand semi boiled[peas, french beans, potatoes, cauliflower, carrots]
YOU CAN USE FROZEN VEGETABLES TOO
1 cup chopped onions
3 cups grated tomatoes
1 teaspoon dhania jeera powder
1teaspoon dried methi[optional, but gives good flavour]
1 teaspoon minced green chillies [u can red chillies instead]
1 cup cold milk
1/2 teaspoon turmeric
1 teaspoon corn flour
1 teaspoon sugar
1 teaspoon oil
1 teaspoon sugar
Salt to taste
METHOD:
In the coldmilk, mix cornflour and keep aside.
Add the paneer cubes to it.
In a pan,add 1 teaspoon oil and heat
Add chopped onions,ginger garlic and green chillies
When golden brown add the grated tomatoes, turmeric, and dhania jeera powder.
On a slow flame roast for 3 mts. now add vegetables.
Simmer add alil water and cook.
When cooked, add the paneer batter and let boil.
Just before removing off the fire add salt and sugar, kasoori meethi and one last boil.
Garnish with garam masala and serve with Paranthas
2 Cups Paneer cubes
2 cups mixed vegetables,
cutand semi boiled[peas, french beans, potatoes, cauliflower, carrots]
YOU CAN USE FROZEN VEGETABLES TOO
1 cup chopped onions
3 cups grated tomatoes
1 teaspoon dhania jeera powder
1teaspoon dried methi[optional, but gives good flavour]
1 teaspoon minced green chillies [u can red chillies instead]
1 cup cold milk
1/2 teaspoon turmeric
1 teaspoon corn flour
1 teaspoon sugar
1 teaspoon oil
1 teaspoon sugar
Salt to taste
METHOD:
In the coldmilk, mix cornflour and keep aside.
Add the paneer cubes to it.
In a pan,add 1 teaspoon oil and heat
Add chopped onions,ginger garlic and green chillies
When golden brown add the grated tomatoes, turmeric, and dhania jeera powder.
On a slow flame roast for 3 mts. now add vegetables.
Simmer add alil water and cook.
When cooked, add the paneer batter and let boil.
Just before removing off the fire add salt and sugar, kasoori meethi and one last boil.
Garnish with garam masala and serve with Paranthas
TANDOORI PANEER
TANDOORI PANEER
INGREDIENTS:
500 gms. firm paneer
2 onions sliced into thin rings
2 tsp. ginger and garlic grated
1/2 tbsp. coriander finely chopped
2 tbsp. tomato puree
3/4 cup gram flour
1 cup curds
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. garam masala
1/2 tsp. sugar
salt to taste
2 tbsp. oil
METHOD:
Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, curds, garam & tandoori masalas.
Sprinkle little water if necessary. Add 1 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry pieces or grill till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste,and tomato puree stir well and cook.
When dry add fried paneer, chilli, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with Paranthas.
INGREDIENTS:
500 gms. firm paneer
2 onions sliced into thin rings
2 tsp. ginger and garlic grated
1/2 tbsp. coriander finely chopped
2 tbsp. tomato puree
3/4 cup gram flour
1 cup curds
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. garam masala
1/2 tsp. sugar
salt to taste
2 tbsp. oil
METHOD:
Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, curds, garam & tandoori masalas.
Sprinkle little water if necessary. Add 1 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry pieces or grill till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste,and tomato puree stir well and cook.
When dry add fried paneer, chilli, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with Paranthas.
Thursday, May 29, 2008
PANEER, ALMOND CASHEW MASALA
INGREDIENTS
Onion - 1 cup, chopped
Grated coconut - 2 tbsp
Green chilies - 6
Ginger - 3 cm
Garlic - 10-12 flakes
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 2 tsp
Almonds or cashew nuts - 1 tbsp
Cardamoms - 3
Oil or ghee - 3 tbsp
Shelled green peas - 3 cup
Tomato puree - ½ cup
Thick coconut milk - 1 cup
Salt - to taste
Coriander leaves - 2 tbsp
Beaten curds- 1 cup
METHOD
Grind ½ the onion with, green chilies, ginger,and garlic to smooth paste.
Powder coriander, cumin, poppy seeds, almonds or cashew nuts and cardamoms together.
Mix this powder with the ground paste.
Heat oil or ghee in a kadai and fry the remaining onion till dark brown.
Add the prepared masala and fry well.
Add the Paneer cubes and about 3 cups of water.
Cover and simmer for 10 mts.
Add salt and tomato puree and simmer for 2 more minutes.
Add the coconut milk, and beaten curds
Just as it begins to boil, remove from fire and mix in the coriander leaves
Onion - 1 cup, chopped
Grated coconut - 2 tbsp
Green chilies - 6
Ginger - 3 cm
Garlic - 10-12 flakes
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 2 tsp
Almonds or cashew nuts - 1 tbsp
Cardamoms - 3
Oil or ghee - 3 tbsp
Shelled green peas - 3 cup
Tomato puree - ½ cup
Thick coconut milk - 1 cup
Salt - to taste
Coriander leaves - 2 tbsp
Beaten curds- 1 cup
METHOD
Grind ½ the onion with, green chilies, ginger,and garlic to smooth paste.
Powder coriander, cumin, poppy seeds, almonds or cashew nuts and cardamoms together.
Mix this powder with the ground paste.
Heat oil or ghee in a kadai and fry the remaining onion till dark brown.
Add the prepared masala and fry well.
Add the Paneer cubes and about 3 cups of water.
Cover and simmer for 10 mts.
Add salt and tomato puree and simmer for 2 more minutes.
Add the coconut milk, and beaten curds
Just as it begins to boil, remove from fire and mix in the coriander leaves
PANEER AND PEAS KADI
INGREDIENTS
Shelled green peas , or frozen green peas- 2 cup
Paneer cut into cubes, 2 cups
Salt - to taste
Sugar - 1 tsp
Curds - 1 ½ cup, beaten till smooth.
Coriander leaves - 2 tbsp, chopped
Chili powder - 2 tsp or to taste
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Asafoetida - ¼ tsp
Coriander leaves - few
Ginger - 1 tsp, minced
METHOD
Heat oil in a kadai and season with Asafoetida.
Mix chilli, turmeric and coriander powders with 2 tbsp of water.
Add the masala paste and fry for few seconds.
Add about 1 cup of water and green peas.
Cover and simmer till the green peas are cooked.
Add salt and sugar, and the paneer cubes.
Simmer for 5 more minutes
Add the beaten curds and remove from fire.
Serve garnished with coriander leaves
Shelled green peas , or frozen green peas- 2 cup
Paneer cut into cubes, 2 cups
Salt - to taste
Sugar - 1 tsp
Curds - 1 ½ cup, beaten till smooth.
Coriander leaves - 2 tbsp, chopped
Chili powder - 2 tsp or to taste
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Asafoetida - ¼ tsp
Coriander leaves - few
Ginger - 1 tsp, minced
METHOD
Heat oil in a kadai and season with Asafoetida.
Mix chilli, turmeric and coriander powders with 2 tbsp of water.
Add the masala paste and fry for few seconds.
Add about 1 cup of water and green peas.
Cover and simmer till the green peas are cooked.
Add salt and sugar, and the paneer cubes.
Simmer for 5 more minutes
Add the beaten curds and remove from fire.
Serve garnished with coriander leaves
PANEER CUTLETS
INDIAN SNACKS
PANEER CUTLETS
Time : 20 mts.
INGREDIENTS
200 gms paneer
Ginger grated
Green chillies, 2, chopped finely
1 tbs cardamom powder
Onion , 1 cut into small pieces
Coriander leaves, 1 bunch
Bread Crumbs, 1cup
2 beaten eggs[optional] OR
1 cup cornflour mixed with a little
Oil for frying
METHOD
Take paneer and add the cut onions, ginger paste, salt, coriander leaves, chillies and 4-6 tablespoon of bread crumb mix well and marinate it for 10 min.
Take the eggs and add little salt and beat well. [you can use the cornflour mix instead]
Now take the paneer mix and make into equal round portions or balls.
Now take the balls and make it a shape of cutlets and dip it into egg roll it with some bread crumb kept separately.
At last deep fry it in any white oil and serve hot with tomato ketchup.
PANEER CUTLETS
Time : 20 mts.
INGREDIENTS
200 gms paneer
Ginger grated
Green chillies, 2, chopped finely
1 tbs cardamom powder
Onion , 1 cut into small pieces
Coriander leaves, 1 bunch
Bread Crumbs, 1cup
2 beaten eggs[optional] OR
1 cup cornflour mixed with a little
Oil for frying
METHOD
Take paneer and add the cut onions, ginger paste, salt, coriander leaves, chillies and 4-6 tablespoon of bread crumb mix well and marinate it for 10 min.
Take the eggs and add little salt and beat well. [you can use the cornflour mix instead]
Now take the paneer mix and make into equal round portions or balls.
Now take the balls and make it a shape of cutlets and dip it into egg roll it with some bread crumb kept separately.
At last deep fry it in any white oil and serve hot with tomato ketchup.
PINEAPPLE, PANEER SALAD
INGREDIENTS
1 cup pineapple, cut into small pieces
1 cup cucumber, cut into small pieces
1 cup paneer, cut into cubes
FOR THE DRESSING
2 tablespoons chopped coriander
2 tablespoons lemon juice
1 teaspoon honey
Salt to taste
METHOD
In a bowl, mix honey, lemon juice and salt .
Add the cucumber, paneer, pineapple .
Toss lightly, and garnish with coriander.
Serve immediately
Variations: You can add apples, grapes to the salad as well.
1 cup pineapple, cut into small pieces
1 cup cucumber, cut into small pieces
1 cup paneer, cut into cubes
FOR THE DRESSING
2 tablespoons chopped coriander
2 tablespoons lemon juice
1 teaspoon honey
Salt to taste
METHOD
In a bowl, mix honey, lemon juice and salt .
Add the cucumber, paneer, pineapple .
Toss lightly, and garnish with coriander.
Serve immediately
Variations: You can add apples, grapes to the salad as well.
FRUIT VEGETABLE AND PANEER SALAD
FOR THE SALAD
2 cups roughly chopped parsley and lettuce leaves
1/2 fresh pineapple, cut into cubes
2 apples, cut into cubes
2 bananas, cut into cubes
1 cucumber, cut into cubes
1 cup paneer, cut in cubes
segments of 2 oranges
1/2 teacup raisins and walnuts mixed
INGREDIENTS
1 tablespoon cornflour
3/4 teacup orange juice
½ cup orange squash
Cinnamon powder, a pinch
FOR THE ORANGE DRESSING
Dissolve the cornflour in the orange juice.
Add the orange squash and cook for a few minutes till the mixture thickens.
Add the cinnamon and chill.
FOR THE SALAD
Keep the leaves in ice-cold water for 10 to 15 minutes.
Mix the pineapple, apple, banana, cucumber orange segments,
and raisins and walnuts with the orange dressing and salt
Serve chilled on a bed of lettuce and parsley leaves.
Sprinkle the cinnamon on top, before serving
2 cups roughly chopped parsley and lettuce leaves
1/2 fresh pineapple, cut into cubes
2 apples, cut into cubes
2 bananas, cut into cubes
1 cucumber, cut into cubes
1 cup paneer, cut in cubes
segments of 2 oranges
1/2 teacup raisins and walnuts mixed
INGREDIENTS
1 tablespoon cornflour
3/4 teacup orange juice
½ cup orange squash
Cinnamon powder, a pinch
FOR THE ORANGE DRESSING
Dissolve the cornflour in the orange juice.
Add the orange squash and cook for a few minutes till the mixture thickens.
Add the cinnamon and chill.
FOR THE SALAD
Keep the leaves in ice-cold water for 10 to 15 minutes.
Mix the pineapple, apple, banana, cucumber orange segments,
and raisins and walnuts with the orange dressing and salt
Serve chilled on a bed of lettuce and parsley leaves.
Sprinkle the cinnamon on top, before serving
PANEER AND SPROUTS SALAD
INGREDIENTS :
½ cup capsicum, sliced thin
½ cup diced carrots,
½ cup diced paneer or tofu
½ diced pineapple[optional]
1½ cups bean sprouts
FOR THE DRESSING
1 tbsp roasted peanuts, crushed
1 tbsp oil
2 clove garlic, crushed
1 tbsp. Soya sauce
1 tbsp vinegar
½ tsp red pepper
½ tsp sugar Or 1tbsp. honey
GARNISH WITH :
1 spring onion, chopped
2 tbsp chopped coriander
METHOD:
In a frying pan add the oil.
When hot add the crushed garlic and the sauces.
Stir for sometime.
Now add all the ingredients and toss lightly.
Garnish and serve.
½ cup capsicum, sliced thin
½ cup diced carrots,
½ cup diced paneer or tofu
½ diced pineapple[optional]
1½ cups bean sprouts
FOR THE DRESSING
1 tbsp roasted peanuts, crushed
1 tbsp oil
2 clove garlic, crushed
1 tbsp. Soya sauce
1 tbsp vinegar
½ tsp red pepper
½ tsp sugar Or 1tbsp. honey
GARNISH WITH :
1 spring onion, chopped
2 tbsp chopped coriander
METHOD:
In a frying pan add the oil.
When hot add the crushed garlic and the sauces.
Stir for sometime.
Now add all the ingredients and toss lightly.
Garnish and serve.
PANEER AND VEGETABLE SALAD
No Cooking ,Preparation Time : 20 mins.
Serves 6.
Ingredients
1 cup cucumber, diced
¼ cup tomatoes, diced
½ cup diced low fat paneer
1/2 cup chopped spring onions (optional)
½ cup diced yellow bell pepper[capsicum]
1/2 cup diced green bell pepper [capsicum]
½ cup diced red bell pepper[capsicum]
For the dressing
2 tbsp lemon juice
1/2 tsp. honey [optional]
1/2 tsp.cumin seeds (jeera), roasted and coarsely ground
salt and pepper to taste, little sugar optional
For the garnish
A little chopped coriander
Method
1. Place all the salad ingredients in a mixing bowl
2. Add the dressing and toss gently in a bowl.
3.Now add the diced paneer, and mix it lightly so as to not break it.
Garnish it with coriander and serve.
[ U CAN ADD HONEY INSTEAD OF SUGAR AND ALSO SOME BEATEN CURD]
[ TO MAKE IT CRUNCHY U CAN ADD ROASTED GROUND PEANUTS]
No Cooking ,Preparation Time : 20 mins.
Serves 6.
Ingredients
1 cup cucumber, diced
¼ cup tomatoes, diced
½ cup diced low fat paneer
1/2 cup chopped spring onions (optional)
½ cup diced yellow bell pepper[capsicum]
1/2 cup diced green bell pepper [capsicum]
½ cup diced red bell pepper[capsicum]
For the dressing
2 tbsp lemon juice
1/2 tsp. honey [optional]
1/2 tsp.cumin seeds (jeera), roasted and coarsely ground
salt and pepper to taste, little sugar optional
For the garnish
A little chopped coriander
Method
1. Place all the salad ingredients in a mixing bowl
2. Add the dressing and toss gently in a bowl.
3.Now add the diced paneer, and mix it lightly so as to not break it.
Garnish it with coriander and serve.
[ U CAN ADD HONEY INSTEAD OF SUGAR AND ALSO SOME BEATEN CURD]
[ TO MAKE IT CRUNCHY U CAN ADD ROASTED GROUND PEANUTS]
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