Spicy Mushroom Curry

Ingredients

To Be Grinded Into Coarse Paste

1 tbsp roughly chopped mint leaves (phudina)

1 tbsp roughly chopped coriander (dhania)

1 chopped tomato

1 chopped onions

5 cashewnuts (kaju)

3 green chillies


Other Ingredients
1 cup mushrooms (khumbh) , cleaned and finely chopped
 
1/4 tsp mustard seeds ( rai / sarson)
 
1/4 tsp cumin seeds (jeera)
 
4 tsp oil
 
salt to taste

Method

    Heat 1 tsp oil in a pan, add the mushroom and toss till tender remove and keep aside.
    Heat the remaining oil in the same pan, add the mustard seeds and cumin seeds.
    When they splutter add the gound paste, mix well and simmer for 10 minutes. Add little water if required.
    Add the salt and tossed mushroom, mix well, cover and cook for 2 minutes.
    Serve hot with rice or roti.

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Kashmiri Mutton Curry

Ingredients:


• 1 kg Mutton

• 1 tbsp Ginger powder

• 1 tbsp Saunf powder

• 2 Cinnamon, cut in pieces

• 250 g Curd

• 100 g Khoya, ground to a powder

• 1 tbsp, Sugar

• 250 ml Milk

• 1 tsp Cumin seed powder

• 12Green cardamom, crushed

• 100 g Ghee

• Water, as required

• Salt, as per taste

How to make Kashmiri Mutton Curry:


•    Wash mutton thoroughly and cut mutton into small pieces.

•    Cook it in heavy bottomed pan with the ginger powder, saunf powder, cinnamon and enough water till it is tender.

•    Take a bowl and put curd, khoya, sugar, cumin seed powder, cardamom and salt in it. Blend it properly.

•    Add the blended mixture to the meat and mix well.

•    Lower the heat and add milk to the mixture and stir continuously.

•    Turn the flame on simmer and cook it for 15 minutes. Add ghee to it and cook it for 10 minutes more.


•    Remove from the heat and serve hot with rice.

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Andhra Mutton Curry

Ingredients:

• ½ Kg Mutton ( Cut it into medium size pieces)

• ½ tsp Red chili powder


• 2 tsp Black Pepper Powder

• ¼ tsp Turmeric Powder

• 1 inch Stick Cinnamon

• 1 tsp Coriander seeds

• 1 tsp Cumin seeds

• 2 Cloves

• 2 Green Cardamoms

• 3 Medium Onions ( Chopped)

• 1 Large Tomato ( Chopped)

• 1 tsp Ginger and Garlic Paste.

• 10 Curry Leaves

• 1 tsp Poppy Seeds

• ½ tsp Fennel Seeds

• 4 Black Peppercorns

• Coriander Leave

• Oil

• Salt (to taste)

How to make Andhra Mutton Curry:
•    Pressure cook mutton pieces with 2 cups water, turmeric and salt till 6 whistles.

•    Add poppy seeds, coriander seeds, cumin seeds, cloves, cinnamon, green cardamoms, black peppercorns, fennel seeds. Cool it for 10 min.

•    Then grind it and keep it aside.

•    Heat up the oil in Pan.

•    Add curry leaves, onion and Cook till the onion becomes brown.

•    Add ginger garlic paste, chili powder and half the black pepper powder and cook for 2 min.

•    Now add tomato and mutton pieces, cook on high flame until the tomatoes become soft.

•    Add salt and spice powder.

•    Cook in low flame till mutton pieces become soft and add remaining black pepper and mix well.


•    Finally toss coriander leaves and serve.

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Spicy Mutton Curry

Ingredients:

    Mutton:500gm

    Onion : 2

    Tomatoes : 2

    Ginger& Garlic Paste : 3 tbsp

    Oil : 5 tbsp

    Cinnamon stick : 1 inch

    Cloves : 3

    Bay leaves : 2

    Fennel seeds : 1 tbsp

    Turmeric Powder: 1tsp

    Curry leaves : 6 to 8

    Red Chili Powder : 1/2 tbsp

    Coriander powder : 1  tbsp

    Black Pepper : 2 to 3 tbsp ( according to your spice level)

    Coriander leaves : few ( for garnishing)

Method Of Preparation:

    Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent .
    Add tomatoes and fry them all together for about 5 minutes .
    Remove them from heat and let it cool for few minutes.
    Grind ‘em into a smooth paste. Keep it aside.
    Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then  add the ginger & garlic paste .
    After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
    Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it.
    Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
    Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
    Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the  pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
    If the gravy is little  watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat.
    Garnish it with coriander leaves.

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Chicken Sweet Corn

Ingredients:

• 220 gm Chicken (cooked plain, chopped) • 600 ml Chicken Stock • 200 gm Sweet Corn Kernels (cooked) • 1 Egg White (whipped) • ½ tsp Pepper • 50 gm Spring Onions (chopped) • ½ tbsp Corn Flour

How to make Chicken Sweet Corn Soup:

• Over a stove place the saucepan at medium heat and add the chicken stock to it. • Boil for 10 minutes, thereafter add the chicken pieces and corn kernels. • Dissolve the corn flour in ½ cup of water and pour into the chicken liquid. • Stir it for a minute and lower the heat. • Add the spring onions and pepper to it. Cover the saucepan and simmer for 10 minutes. • Pour the egg white now by stirring continuously. • Remove the saucepan from the stove and garnish with coriander leaves. • Serve hot with melted cheese and potato fingers fry.

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Clear Chicken Noodle Soup

Ingredients:
• 1 ltr Chicken stock

• ½ packet Egg Noodles

• 2 Eggs (whisked)

• 3 Spring Onions, with leaves (chopped fine)

• 1 tbsp Garlic (minced)

• 2 tbsp Vegetable/ Canola/ Sunflower Cooking Oil

• Coriander Leaves (chopped fine, for garnishing)


How to make Clear Chicken Noodle Soup:
•    Cook egg noodles as per the instructions given on the packet.

•    Drain the noodles and keep under cold running water, to prevent them sticking to each other. Keep aside.

•    Place a deep pan on fire and heat oil in it.

•    Add spring onions, along with their leaves and fry till they turn soft.

•    Add garlic. Fry for 1 minute.

•    Add chicken stock and salt. Boil the mixture for 10 minutes.

•    Whisk in the eggs, stirring well to break the eggs.

•    Place some noodles in a soup bowl.

•    Spoon the broth over the noodles.

•    Garnish with coriander leaves.

•    Serve hot with steamed momos (wontons).

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Clear Vegetable Soup

Ingredients:


• 4- 5 Large Carrots (juicy)

• 1- 2 Cabbage Leaves

• 1 Butter (small)

• Salt (to taste)

• Pepper (to taste)

• 2-3 tbsp Cream (whipped smooth)

• 10 g Sweet Peas

• 1 small Sprig Mint

How to make Clear Vegetable Soup:

•    Wash and peel a carrot and then grate it. Chop cabbage and keep it aside.
•    Now, cut the remaining carrots and cook them in pressure cooker, until they become tender. When cooked, allow them to cool.
•    Now, using a hand blender, blend the cooked carrots and strain.
•    Take a pan and heat butter in it. Proceed further by adding blended carrots and bring them to boil.
•    Add grated cabbage, salt and sweet peas to the above mixture and swirl.
•    Transfer the soup to the serving bowl and swirl again after adding whipped cream.
•    Sprinkle chopped mint and ground pepper on top and serve hot.

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Chinese Chilli Prawns Recipe

Prawns - 1/2 kg

Garlic(chopped) - 2 tsp

Ginger(chopped) - 2 tsp

Onion - 1 no
(chopped)
Soya sauce - 2 tsp

Veg stock - 1 cup

Pepper powder - 2 tsp

Green chillies - 2 nos
(chopped)

Maida - 1/2 tbsp

Egg - 1 no

Corn flour - 1 tbsp

Water - 1/2 cup

Sugar - A pinch

Salt - As reqd

Red colour - 1/4 tsp

Oil to deep fry

Spring onion(chopped) for garnishing


Preparation Method of Chinese Chilli Prawns Recipe

1)Marinate the prawns with salt and pepper and keep it aside for atleast 1/2 an hour.

2)Beat egg in a bowl.

3)Mix maida with egg.

4)Pour egg-maida mixture over the marinated prawns and mix well.

5)Deep fry prawns till golden brown and keep it aside.

6)Heat oil in a wok.

7)Add chopped onion, garlic, ginger, green chillies and saute.

8)Add soya sauce and veg stock.

9)Add salt to taste.

10)When the stock boils, add fried prawns.

11)Mix corn flour with 1/2 cup of water and add to the gravy.

12)Add sugar and red colour.

13)Add chopped spring onion.

:- Chilli prawns is ready to serve.

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Tandoori Prawns

Ingredients:
• 1 kg Prawn Tails (with shells)
 
• 7 g Red Chili Powder
 
• Salt (to taste)
 
• A pinch of Turmeric Powder
 
• 3 g Garam Masala
 
• 1 tbsp Ginger-Garlic Paste
 
• 2 tbsp Lemon Juice
 
• 200 g Curd
 
• 5 g Ajwain
 
• Oil (for brushing)

How to make Tandoori Prawns:



•    Remove the veins of the prawns.
•    Marinate the prawns with lemon juice, salt, and ginger-garlic paste. Keep aside for 15 minutes.
•    Mix curd with ajwain, garam masala, red chili powder, and turmeric together in a separate bowl.
•    Drain the prawns and keep in the curd mixture for an hour.
•    Heat the oven and roast the prawns for about 5 minutes.
•    Remove and brush the prawns 4 times with oil nicely. Roast for another 4 minutes.
•    Serve hot with vegetable salad.

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Prawns with Rice

Ingredients:
• 8 Tiger Prawns (de-shelled)

• 1 cup Rice (cooked)

• 100 g Unsalted Butter

• 2 Green Chilies (chopped)

• ¼ cup Coriander Leaves (chopped)

• Salt (to taste)

• 5 cloves Garlic (peeled and crushed)


How to make Prawns with Rice:


•    Combine butter, coriander leaves, green chilies, garlic, and salt in a baking pan. Bake for a minute in the oven.
•    Roast the prawns in a non-stick pan and mix in the butter mixture. Toss to coat the prawns well.
•    Spread rice in a serving plate.
•    Place the buttered prawns over the rice and serve.

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Prawn Kebab

Ingredients:

• 10 Prawns

• 2 tsp Garlic paste

• 2 tsp Ginger paste

• 4 tsp Lemon juice

• 2 Cups curd

• 2 Cups cream

• 4 tsp Gram flour

• 2 tsp White pepper

• 2 tsp Cumin seeds

• 2 tsp Clove powder

• Salt to taste

How to make Prawn Kebab:
•    Clean the prawns.
•    Shed them for 10 minutes.
•    Blend the curd and cream properly.
•    Add gram flour, white pepper and clove powder.
•    Mix it well with prawns.
•    Add salt and put the mixture in silver foil.
•    Keep the prawns in refrigerator for 2 hours.
•    Put prawns in an oven and tandoor it for 20 minutes.
•    Once the prawns turn golden brown, put butter over it.
•    Oven them for 2 minutes.
•    Prawn Kebab is ready.

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Prawn Cutlets :)

Ingredients:

• 12 Large size prawns

• 2 Eggs

• 1 Medium onion

• 2 Inch piece ginger

• 2 Pods garlic

• 1/2 tsp Red chili powder

• 1 tbsp Vinegar

• Bread crumb as needed

• Salt to taste

How to make Prawn Cutlets:
•    Take jumbo prawns without head, wash them and remove the shell, devein.
•    Grind ginger, onion and garlic together adding little water.
•    Marinate the prawn in the juice of onion, ginger and garlic and add vinegar, red chili powder, and salt to it, set aside for thirty minutes.
•    Separate the white of the eggs and beat properly.
•    Dip prawns one by one in it and then roll in the bread crumb.
•    Heat oil very hot in the pan and add one by one the prawns and deep fry.
•    Reduce the flame and fry until light brown.

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Prawn Ambot Tik Recipe

Ingredients:

• 1 kg Large Prawns (shelled & deveined)

• 8-10 Red Chillies (dry)

• 6 Peppercorns

• 1/2 tsp Turmeric Powder

• 1 tsp Cumin Seeds

• 8 cloves Garlic

• 1-inch piece Ginger

• A lump Tamarind (golf ball-sized)

• 2 medium Onions (sliced thinly)

• 3 tbsp Vegetable/ Canola/ Sunflower Cooking Oil

• Salt (to taste)

How to make Prawn Ambot Tik:

•    Soak tamarind in half a cup of hot water and keep it aside.
•    Heat a flat pan on medium heat and roast the cumin seeds, peppercorns and dry red chillies.
•    Stir often and roast till they darken and begin to release a faint aroma. Remove from heat and cool.
•    Place a pan on medium flame and heat oil in it. Add onions and fry till they assume a slightly golden color.
•    Remove the fried onions from heat and mix them with all the other ingredients (barring prawns and tamarind). Grind these ingredients in a processor, to make a smooth paste.
•    Squeeze the tamarind, soaked in water, with your hand, so as to release softened pulp in water.
•    Strain and set the juice aside.
•    Now put the onion-spice paste in a pan, on medium heat and fry for a minute.
•    Add 1½ cups warm water and the tamarind juice.
•    Bring to boil and allow it to simmer for a few minutes.
•    Add prawns and cook them properly. Season with salt.

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Garlic Prawns

Ingredients:



• 500 gm Prawns, large shelled

• 4 tbsp Garlic, crushed

• 5 tbsp Butter

• 5 tbsp chilli and lime salad dressing, lemons or lime juice, maybe used as substitute

• 1 tsp Marjoram

• 1 Big onion, sliced

• Freshly cracked black pepper and ground sea salt to taste


How to make Garlic Prawns:
•    Heat pan on stove and melt butter in it.
•    Combine onion and garlic with it, cook for about 30 seconds on high flame.
•    Add prawns to it, mix well.
•    Combine chilli and lime salad dressing or lemons or lime juice with it.
•    Sprinkle marjoram over the prawns.
•    Add black pepper and sea salt to it.

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Coconut Prawn Gravy

Ingredients:

• 500 gms Prawns

• 2 Onions

• 2 Tomatoes

• 1 Pinch fennel seeds

• 1 tsp Turmeric powder

• 2 tsp Chilli powder

• 3 tsp Coriander powder

• 4 Green chillies (chopped)

• 3 Garlic flakes (crushed)

• 2 tbsp Coconut oil

• 1 Cup coconut

• 2 tbsp Tamarind paste

• 2 Cups water

• Curry leaves

• Salt to taste

How to make Coconut Prawn Gravy:
•    Chop the onions and tomatoes.
•    Wash and clean the prawns.
•    Heat 1 tsp coconut oil.
•    Fry grated coconut, fennel seeds and chopped onions till brown.
•    Blend it well with water.
•    Roast the turmeric powder, chilli powder and coriander powder.
•    Mix the roasted powders with chopped tomatoes, garlic, blended coconut, salt and tamarind paste.
•    Now add 2 cups water and cook till the mixture turns thick.
•    Add prawns and cook till done.
•    Mix green chillies.
•    Heat the oil.
•    Fry curry leaves.
•    Adorn with fried curry leaves.
•    Coconut prawn gravy is ready.

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Chilly Prawn

Ingredients:

• 2 Cups prawns

• 2 Onions

• 2 Capsicums

• 2 tsp Pepper

• 1 tbsp Soy sauce

• 2 tbsp Spring onion

• 4 tbsp Maida

• 4 tbsp Corn flour

• 2 Garlic flakes

• 2 Eggs

• 1 Pinch ajinomoto

• Salt to taste

• Pepper and sugar to taste

• Oil for frying

How to make Chilly Prawn:


•    Chop the onions, capsicum, green chillies, garlic and ginger
•    Clean the prawns.
•    Mix maida, corn flour, eggs, salt, pepper and sugar to make a batter.
•    Heat the oil.
•    Dip the prawn pieces in batter.
•    Fry them till reddish brown in colour.
•    Drain and keep it aside.
•    Heat the oil.
•    Add chopped ginger, garlic, chopped vegetables and green chillies one by one.
•    Toss them well.
•    Now add prawns.
•    Mix salt, sugar, pepper, ajinomoto and soy sauce.
•    Toss the mixture by adding water.
•    Once the mixture is half cooked, add spring onions.
•    Mix it well.
•    Chilly Prawn is ready.

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Brinjal Prawn Curry

Ingredients:




• 2 Cups prawns (cleaned)

• 1 Cup brinjal

• 1/2 Cup tomatoes (chopped)

• 1 tbsp Cumin seeds

• 1 tbsp Mustard seeds

• 1/2 tbsp Turmeric powder

• 4 Green chillies

• 4 Garlic flakes

• 1/2 Cup water

• Salt to taste

• Oil for frying
How to make Brinjal Prawn Curry:
•    Cut brinjal into slices.
•    Grind mustard seeds, green chillies, coriander leaves and garlic flakes to make a paste by adding water.
•    Heat the oil.
•    Fry brinjal slices till crisp.
•    Keep it aside.
•    Now fry prawns till golden brown and keep them aside.
•    Add cumin and mustard seeds heated oil.
•    Now add chopped tomatoes.
•    Cook them for 2 minutes.
•    Mix fried prawns and brinjals.
•    Stir them well.
•    Add prepared paste, turmeric powder and salt.
•    Cook the mixture for 5 minutes.
•    Add 1/2 cup water.
•    Cook for 5 minutes.
•    Brinjal Prawn curry is ready.

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Broiled Lemon And Garlic Tiger Prawns Recipe

Ingredients:



• 1-1/2 pounds Tiger Prawns (peeled, de-veined, tails removed)
• 1 tsp Garlic (minced)
• 1 cup Butter
• 1-1/2 tbsp Lemon Juice
• 3 tbsp Parmesan Cheese (grated)

How to make Broiled Lemon And Garlic Tiger Prawns:

• Pre-heat the oven to a broiler setting.
• Butterfly the prawns from the underside with a sharp knife.
• Take a broiler pan and arrange the prawns on the pan.
• Take a small saucepan and melt the butter, adding lemon juice and garlic.
• Pour the equivalent of 1/4 cup of this mixture into a small bowl and brush this mixture on to the prawns that are in the broiler pan.
• Sprinkle the grated Parmesan cheese on top of the prawns.
• Place the broiler pan on the top rack of the oven and broil for 5 minutes.
• The prawns can be served with the rest of the butter mixture, which will serve as a dipping.

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Basic Knife Skills

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Prawn Fry

Ingredients :

Prawns - 1/4 kg

Onions - 3

Green chillies -5

Jeera - 1 tbl spoon

Garam Masala - 1 tbl spoon

Ginger Garlic paste - 1 to 1 1/2 tbl spoon

Red chilli powder - 1 tbl spoon

Turmeric Powder

Salt - to taste

Coriander leaves - 1/2 bunch

Process :

1 . First Grind jeera and add onion pieces and grinde it.

2. Take pan and heat oil in that and add onion paste,green chillies and fry it well. Then add ginger garlic paste, garam masala and fry it .

3. Then add Prawns in that and fry it for sometime. Now add red chillipowder, turmeric powder, salt and fry it.

4. Now close with cap (if you close the cap of that pan prawn will boil soon) and fry it until the prawn boiled.

5. Now garnish with coriander leaves. And serve with hot rice.

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Prawns Fry

    Tiger prawns – 10
    Ginger garlic paste – 1 tsp
    Chilly powder – 1 tsp
    Pepper powder – 1tsp
    Turmeric powder – 1/4 tsp
    Oil – 1tsp
    Lemon juice – 1 tsp
    Curry leaves – chopped
    Oil – for frying
    Salt

Combine all the ingredients and make a paste. Marinate the prawns with this paste and keep aside for half an hour. Heat oil in a pan and shallow fry it for 5-7 minutes. If you fry it for long, the prawns will become hard.

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CHOCOLATE CHERRY CAKE

Ingredients:

   
6 Eggs White

1 Chocolate Cake Mix

21 oz Cherry Pie Mix

For Frosting:

2 Eggs White

1 1/2 cup Sugar

1/4 tsp Cream of Tartar

1/3 cup Water

1 tsp Vanilla Essence

How to make chocolate cherry cake:

    In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
    Grease 9" X 13" pan and make a layer of flour on it.
    Pour the batter into the pan.
    In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
    Take tthe cake out and cool it.
    To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
    Then place this boiler on boiling water and again beat for 7 minutes.
    Remove from heat and beat for 2 minutes on high speed.
    Frost the cool cake with this mixture.

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CHOCOLATE ANGEL

Ingredients:
   
1/4 cup Cocoa Powder

1/4 cup Hot Water

1 1/2 cup Granulated Sugar

3/4 cup Fine Wheat Flour (Maida)

1/4 tsp Salt

12 Eggs White

1 tsp Cream of Tartar

How to make chocolate angel cake:

    In a bowl mix cocoa powder and hot water and keep aside.
    Preheat the oven at 350F
    In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
    Beat the eggs till foamy and then add cream of tartar.
    Beat till the mixture forms peak.
    In the egg mixture add the remaining sugar.
    Now then gently add half the sifted flour.
    When completely mixed add the remaining half of flour.
    Now pour some of this mixture in the cocoa powder mixture and stir well.
    When done pour this egg cocoa mixture back to the remaining egg flour mixture.
    Mix lightly.
    In an ungreased dish pour this mixture.
    Bake this dish for 50 minutes or till the tooth pick comes out clean.
    When baked completely let it cool.
    Then with the help of a knife invert it on a plate.
    Serve it with fresh berries and vanilla ice cream.

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MAKKI PANEER PAKORA

Ingredients:

   

1/2 tsp cumin powder

2 tblsp coriander leaves chopped

oil for deep frying

6 tblsp bengal gram flour besan

salt to taste

2 tsp ginger chopped

2 tsp garlic chopped

2 green chilli chopped

1 cup milk

1 3/4 tsp dry mango powder amchur

1 onion chopped

100 gms cottage cheese (paneer)

200 gm corn fresh (makki)


How to make makki paneer pakora :

    Crush the corn in a blender.
    Grate the cottage cheese.
    Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
    Mix in crushed corn and stir fry.
    Mix in salt and mix.
    Mix in milk and stir fry to get a creamy texture.
    When the corn is cooked, transfer to a round dish and cool.
    Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
    Adjust salt and mix well.
    Mix in besan for binding and mix in a little milk if the mixture is too thick.
    Make even sized balls with hand or tablespoon.
    Heat up oil and deep fry the pakoras on medium heat up till golden brown.
    Remove and keep on an absorbent paper to soak excess oil.
    Serve hot.

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PANEER BHARE PAPAD

Ingredients:

   

4 moongdal papads4
1 medium onion finely chopped
salt to taste
1/2 cup cottage cheese grated (paneer)
2 green chillies
2 tblsp coriander leaves finely chopped
1 capsicum finely chopped
oil (if frying) to deep fry
1 tsp chaat masala
for stuffing


How to make paneer bhare papad :

    Halve the papads.
    Prepare the stuffing by mixing all the ingredients together.
    Roast the papads, one piece at a time.
    While they are still hot roll to make ½" diameter cylinders.
    Spoon in the stuffing carefully and serve immediately.
    Alternatively apply little milk or water to the whole papad, put the mixture on one side and roll cylindrically, deep fry in hot oil and serve.

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PANEER TAASH KABAB

Ingredients:

   

1 tblsp Fresh Cream

8 Cheese sliced

1 cup Cheese grated

1/2 tsp Peppercorns crushed

2 medium sized Tomatoes sliced

8 tblsp Mint Chutney

2 medium sized Onions sliced

400 gms Cottage Cheese

For Marinade

Chaat Masala to taste

1/3 cup Hung Yogurt

2 tblsp Mustard Oil

4 tsp Ginger Garlic Paste

1 tsp Garam Masala Powder

1 tsp Coriander Powder

1 tsp Cumin Powder

2 tsp Red Chilli Powder

Salt to taste


How to make paneer taash kabab :

    Slice paneer into seven pieces.
    Mix well all the marinade ingredients and spread evenly on the cut paneer.
    Keep aside for 10 minutes.
    Spread mint chutney evenly on the cut paneer.
    Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
    Stack each layer of cut paneer one on top of the other, by repeating the process.
    Make a mixture of cream and crushed black pepper and pour out over the top layer.
    Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
    Cut into desired equal sizes.

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PANEER MAKHANA CURRY

Ingredients:

   
2 cup Makhana

250 gms Cottage Cheese (Paneer) 

How to make paneer

4 Onion (Pyaj)

4 Tomato (Tamatar)

1 " long piece Ginger (Adrak)

4 - 5 cloves Garlic (Lasun)

1/2 cup Cream (Malai)

2 cup Milk

1 tsp Red Chily Powder (Lal Mirchi)

1/4 tsp Turmeric (Haldi)

1/2 tsp Dried Pudina Leaves

1 cup Cashewnut (Kaju)

1/2 tsp Garam Masala

1 tblsp Poppy seeds (Khuskhus)

Coriander Leaves (Dhania Patta)

4 tblsp Clarified Butter (Ghee)

How to make shahi paneer makhana curry:

    Heat clarified butter in a pan.
    Fry makhana in the ghee.
    Cut cottage cheese in samll pieces.
    Mince onion, tomato, garlic, ginger.
    Cut cashewnut in samll pieces.
    Soak poppy seeds in 1/4 cup of water.
    After 1 hour grind the soaked poppy seeds to a fine paste.
    Chop coriander leaves very finely.
    Heat clarified butter in a pan.
    Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
    Add poppy seeds and fry for 2 minutes and then turn off the gas.
    To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
    Keep this mixture aside for half an hour.
    After half an hour put the pan on the flame and add milk.
    When it comes to a boil add 3 cups of water.
    Simmer it till the makahana are completely done and soft.
    Then add cashewnuts and garam masala.
    After 1 minute put the flame.
    Transfer the mixture to a dish and sprinkle some corainder on it.
    Serve it hot with nan, roti or parantha.

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PANEER COCONUT GRAVY

Ingredients:

   
250 gms Cottage Cheese (Paneer) How to make paneer

3 Onion (Pyaj)

4 - 5 cloves Garlic (Lasun)

1 " long piece Ginger (Adrak)

4 Tomato (Tamatar)

Coriander Leaves (Dhania Patta)

2 fresh red chillies

1/2 tsp Cumin Seed (Jeera)

1 tsp Coriander Seeds Powder (Dhania Powder)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/2 tsp Sugar

3 tblsp Groundnut (Moong Fali) Powder

1 cup Coconut Milk

1 tsp Lime or Lemon Juice (Nimbu)

2 tblsp Clarified Butter (Ghee)

How to make paneer coconut gravy:

    Cut paneer in squares.
    Grind onions to a paste.
    Grind tomatoes finely.
    Grind ginger (adrak), garlic (lasun) to a paste.
    Chop coriander leaves (dhania patta) very finely.
    Chop fresh red chillies very finely.
    Roast the groundnuts and grind them to a fine paste.
    To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
    Heat clarified butter (ghee) in a pan.
    Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
    Add the ginger garlic paste and stir it for 1 minute
    Now add tomato and fresh red chilly.
    Cook for sometime and then add tomato (tamatar).
    Continue cooking it on medium flame till ghee/oil begins to separate.
    Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
    Add the paneer pieces and let the gravy cook till it thickens.
    Take off the fire and serve hot garnish it with well chopped coriander leaves.

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PANEER SANDWICHES

Ingredients:

   
100 gms Panch Phoran

2 slices Bread

As per requirement Butter

A pinch of dried Mango (Aam) Powder

A pinch of Red chilli (Lal Mirchi) Powder

A pinch of Black Salt (Kala Namak)

How to make paneer sandwiches:

    Melt some butter in a pan, sauté the paneer slices with mango powder, red chilli powder and black salt for a few minutes.
    Stuff the sauteed paneer in between the bread slices and toast.

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CHANAR BARA

Ingredients:

   

1 tsp green cardamom power

500 gms refined flour (maida)

250 gms cottage cheese (paneer/chana)

ghee for frying

2 cup sugar


How to make chanar bara :

    Mash paneer well.
    Mix one tblsp of ghee with the flour.
    Mix milk a little at a time.
    There should be no lumps.
    The batter should be rather thin.
    Now, mix in the mashed paneer.
    This will thicken the batter.
    Lastly, mix in the powdered cardamom.
    The batter, finally, must be of medium thick consistency so that it can easily be dropped from a spoon.
    Make syrup of one string consistency with the sugar and 11/2 cup of water.
    Heat up ghee in a kadhai.
    Drop spoonfuls of batter and fry till golden.
    Soak in the syrup for at least two hours.

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PANEER BAGH-E-BAHAR

Ingredients:

   

1/4 cup cashewnut paste

1 tsp sugar (cheeni)

1 cup yellow capsicum (shimla mirch) chopped

1 cup Tomato (Tamatar) chopped

1 tsp garlic (lasan) finely chopped

1/2 cup fresh cream (malai)

1 tsp pepper

1 cup pineapple chopped

2 tblsp Tomato (Tamatar) sauce

2 green chillies vertically cut

2 tblsp refined oil (tel)

1 tsp salt (namak)

200 gms paneer cubes


How to make paneer bagh-e-bahar:

    Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
    Make a paste of cashewnuts along with fresh cream
    Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
    Mix in cashew paste.
    Stir fry capsicum in cashew mixture in high flame flame.
    Mix in pineapple and tomatoess and stir till cooked.
    Mix in paneer, tomato sauce, salt and pepper.
    Stir fry it for 5 minutes and mix in sugar.
    Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
    Serve hot with tandoori roti.

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MICROWAVE PANEER MATAR

Ingredients:



6"-7" round dish or 2" high with cover

100g paneer - grated

1 cup shelled peas

2 tbsp. oil

1 medium size onion

1-2 green chillies

1/2" piece ginger

6 tbsp. ready made tomato puree

1/4- red chilli powder

1/2 tsp. cumin powder

1/2 tsp. garam masala powder

Cashewnuts - optional

Salt to taste

Preparation:

Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
Now transfer this to a micro dish and micro high for 3 minutes.
Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
Serve, garnished with fresh coriander and green chili.

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fruit cutting knife

 

 

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frout cutting images

 

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PANEER TIKKA

Ingredients:

1
Large block of Paneer

1 onion

1 Capsicum

1 Tomato

Few Mushrooms

Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd  (plain yogurt)

1 tsp Garlic paste

1 tsp Ginger Paste

2 tsp Tandoori powder

1 tsp cumin (jeera) powder

2 tsp Chaat powder

Salt to taste

Red chili Powder to taste

How to make indian paneer tikka recipe :

Cut Paneer into long 1/2" thick cubes.

Cut all vegetables into cubes.

Mix all ingredients for marinade and keep aside.

Add the left marinade to the vegetables.

Brush the marinade to the paneer and refrigerate it for 3 hours.

Heat oil in a kadhai and fry marinated paneer till fully done.

Also fry other vegetables.

In a plate arrange fried vegetables and then paneer.

Garnish with coriander and lemon slices

Serve tandoori paneer tikka hot with hari chutney.

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FRESH APRICOT PUDDING

Ingredients:

   

1 oz butter

8 oz fresh apricots

4 oz self-raising flour

4 oz fine white breadcrumbs

4 oz shredded suet

2 tblsp granulated sugar

2 eggs

little milk to mix

2tsp Demerara sugar


How to make fresh apricot pudding:

    Well butter a 2-pinch pudding basin ; line bottom and sides with stoned and halved apricots placing skin sides next to basin.
    Mix flour and breadcrumbs, adding pinch salt, then add suet and sugar and mix thoroughly.
    Stir in the beaten eggs with a little milk, and stir well until eggs are evenly blended. Add a little more milk to make a stiffly dropping consistency.
    Sprinkle Demerara sugar over the apricots in the basin, add butter in pieces, then put in the pudding mixture, smoothing the top.
    Cover with buttered paper, tied on tightly, but loosely fitting to allow pudding to rise. Simmer gently for 2 hours.
    Turn out carefully, to disturb apricots as little as possible and serve with Apricot Sauce.

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CHRISTMAS PUDDING

Ingredients:

   
1/2 pound Raisins (Kishmish)

1/2 pound chopped Dates (Khajoor)

2 tblsp blanched, slivered almonds

2 cups chopped Suet

1 1/4 cups Fine Wheat Flour (Maida)

1 tsp Salt

1/4 tsp ground Cloves (Lavang)

1/2 tsp Allspice

1/2 tsp Cinnamon (Tuj/Dalchini)

1/2 tsp grated Nutmeg Powder(Jaiphal)

1/2 cup Brown Sugar

1 peeled and grated Apple

6 eggs

1 Orange Juice

1 Lemon Juice

1/2 cup Buttermilk

3 cups fresh White Bread Crumbs

1/2 cup Brandy

1 pound Sultanas

1 pound Currants

How to make christmas pudding:

    Grease 1 pudding tin.
    In a large bowl add dried fruits, almonds and suet ..
    Dredge with 1/4 cup of flour..
    Lightly sift the remaining flour and spices..
    Add it to mixture with sugar and grated apple and mix well.
    Beat eggs until light and frothy.
    Add citrus juices, buttermilk and mix it to the pudding mixture.
    Alos mix in bread crumbs.
    Now fill the moulds 3/4 th with this mixture and boil for 6 hours.
    Keep refilling the water while puddings are boiling.
    When fully boiled let them cool off.
    Cover them and store them in refrigerator.
    Before serving steam again for 1 hour and serev with sauce.

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