GOURD AND CHANNA DAL

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.

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.

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

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.

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

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

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.