Veg Paneer Korma

Ingredients

Paneer - 100 gms

mixed vegetable - carrot, cauliflower, green peas, potato, french beans
onion - 1
tomato - 1
yoghurt - 1 tbl.sp
few curry leaves
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
cumin powder - 1/2 tsp
turmeric powder - 1/2 tsp
garam masala - 1/4 tsp
salt as per taste

make a paste of
10 to 15 cashewnuts
sesame seeds - 1 tsp
fennel seed - 1/2 tsp
cloves - 3
cardamom - 1
cinnamon - 1
green chilli - 2


Method
Make a paste of the given ingredients.
Cut paneer into cubes.
Chop vegetables.
Heat oil in a pan and add onion and saute till light golden brown in color. Then add ginger garlic paste and saute for few seconds till the raw smell goes. Then add tomato and cook till it is completely mashed up. Add all the powdered masala and yoghurt and stir fry for few seconds. Add vegetables and mix well.Add little water and pressure cook till two whistles.
Add paneer cubes and cashewnut paste and cook on a slow flame till it starts boiling.
Garnish with corriander leaves and serve hot with rice, roti or naan.

Mutter Paneer Pulao

Ingredients
rice - 1/2 kg
green peas - 100 gm
paneer cubes - 100 gm
onion - 1
tomato - 2
ginger garlic paste - 2 tsp
bay leaf - 1
cumin seed - 1 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
garam masala - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
juice of half lemon
corriander leaves for garnishing

Method

Soak rice in water for half an hour.
Heat oil in a pan and add cumin seed and bay leaf. when it splutters add onion and fry till light golden brown in color. Then add ginger garlic paste and saute for few seconds. Then add tomatoes and cook till it is mashed up.
Add all the powdered masala and stir fry for few seconds. Add green peas, salt, juice of half lemon and water (double the quantity of rice) and corriander leaves.
Let it boil.
Drain water from the rice and put it in the boiling water. When the rice is half cooked. Add paneer cubes and gently mix. Slow the flame and cook till rice is very well cooked. Serve hot with korma.

Paneer 65

Ingredients

Paneer - 200 gm

for marination
rice flour - 1 tbl.sp
corn flour - 1 tbl.sp
all purpose flour - 1 tbl.sp
ginger garlic paste - 1 tsp
green chilli - 2
garam masala - 1/2 tsp
juice of half lemon
salt as per taste
food color

for the masala
onion - 1
ginger green chilli paste - 1 tsp
few curry leaves
yoghurt - 3 tbl.sp
salt as per taste
food color
corriander leaves for garnishing

Method
Cut paneer into cubes
First marinate the pieces of paneer for half to an hour with the ingredients given for marination.
Deep fry or shallow fry in oil and keep aside.
Heat oil in a pan and add onion and saute till it becomes soft.
Add ginger green chilli paste, few curry leaves and saute for a minute. Add yoghurt and stir fry for few seconds. Then add these paneer pieces, little water and cook for two minutes.
Garnish with corriander leaves and serve hot with rice, roti or naan.

Italian Cheesy Veg Bread

Ingredients
Pizza dough
crushed garlic - 4 to 5
corn - 1 cup
spring onions - 1 cup chopped
red pepper - 1
green pepper - 1
yellow pepper - 1
cream cheese - 1 tbl.sp
salt and pepper as per taste
mozirella cheese to sprinkle

Method
Heat one tbl.sp of oil. Add garlic and saute for few seconds. See that it doesn't change its color. Add all the vegetables and stir fry for a minute and then add cream cheese, salt and pepper and cook till all the masala is completely dried.
Take pizza dough, roll into small rotis and put this masala on it. Sprinkle cheese on it and bake in a preheated oven at 180 degree celcius   till the base is cooked and chesse  is melted. Serve hot.

Egg In A Boat

Ingredients

eggs - 3
capsicum - 1 small
spring onions chopped - 1 cup
corn - 1 cup
cream cheese - 1 tbl.sp
cheddar cheese - 2 tbl.sp
salt and pepper as per taste
bread

Method
In a bowl break all the three eggs and combine it with all the ingredients given.
Take long bread. Cut into half. Then make a dent in the centre in the shape of a boat and stuff this mixture into it. Bake it till Egg  is cooked . Serve hot.

Khoya /Mava Modak

Ingredients
khoya/mava - 250 gm
sugar - 150 gm
 4 to 5 cardamom crushed or powdered
food color - optional

Method
In a pan add khoya and sugar and cook on a slow flame stirring continously till it both melts. Then add cardamom powder and food color and cook till it becomes little thick.
Let it cool down completely. It will take about 3 to 4 hours.
Take a modak mould and grease it with ghee or butter. Stuff a ball of this into it.
It will come out in the shape of modak. Demould it and serve.

Chicken Pulao

Ingredients

Chicken – 250 gm

Basmati rice – ½ kg

Onion – 1

cumin seed - 1 tsp

 ginger garlic paste – 1 tsp

tomato – 1

green chilli – 2

few curry leaves or 1 bay leaf

red chilli powder – 1 tsp

corriander powder – 1 tsp

roasted cumin powder – 1 tsp

garam masala – ½ tsp

juice of half lemon

corriander and mint leaves

salt as per taste

Method

Wash chicken and keep aside.

Wash rice and soak in water for half an hour.

Heat oil in a pan. Add cumin seeds and let it splutter. Then add curry leaves, green chillies and stir fry for a minute. Then add onions and fry till golden brown in color.

Add ginger garlic paste and saute for few seconds till the raw smell goes and then add tomato and cook till it is completely mashed.

Then add all the powdered masala  and salt and stir fry for a minute and then add chicken pieces. Mix it well and cook for 2 minutes.

Add water double the quantity of rice and corriander leaves and lemon juice.

Let it boil. Add drain rice and cook till the rice is fully cooked on a medium flame.

Serve it hot with raita.

Mexican Paratha

Ingredients

Onion – 1

Crushed garlic – 3 to 4

Green chilli – 2

Green, yellow and red capsicum – 1 each

Tomato – 1

Boiled and crushed corn – 1 cup

Paneer – 100 gm

Cheese – 100 gm

Salt as per taste

 Coriander leaves for garnishing

Chicken Spread

Ingredients
Chicken - 200 gm  boiled and shredded/minced
crushed flakes of garlic - 3 to 4
red chilli sauce - 1 tsp
green chilli sauce - 1 tsp
salt and pepper to taste
egg - 1
sesame seeds for garnishing
few bread slices

Method
Mix all the ingredients together and spread on the bread. Sprinkle sesame seeds on top and shallow fry it in oil till cooked. Serve hot.

Prawns Capsicum Paratha

Ingredients
Prawns - 1/2 kg
capsicum - 2
onions - 2
ginger garlic paste - 1 tsp
tomato - 1
red chilli powder - 2 tsp
coriander powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
coriander leaves for garnishing
Wheat flour dough

Method

Mince prawns coarsely. Heat oil in a pan and fry onions till golden brown in color. Add ginger garlic paste and saute for few seconds. Then add tomato and cook till it is completely mashed up.
Add all the powdered masala and cook for a minute.

Then add minced prawns and chopped capsicum and cook till all the moisture is absorbed.
Garnish with corriander leaves and let it cool down.

Roll out a chapati and stuff a spoon of this masala and cover it. Cook on a tawa by adding little oil or ghee  till it is evenly cooked on both the sides. Serve hot.

Simple and Easy Chicken Biryani

Ingredients

Chicken – ½ kg

Rice – 1 kg

Onion – 6 big

Potato – 1 to 2

Tomato – 2

Ginger garlic paste – 2 tbl.sp

Bay leaf – 2

Saffron soaked in water

Yoghurt – 3 tbl.sp

Turmeric powder – ½ tsp

Salt as per taste

Few coriander and mint leaves

Garam masala – 1  tsp

Ghee or butter – 1 tsp

Roast and make a powder of

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Cinnamon – a small stick

Cloves – 4

Cardamom – 2

Black cardamom – 1

Whole pepper – 1 tbl.sp

Method

Fry onions till golden brown in color.

Clean and wash chicken and marinate it with salt, turmeric
powder, ground  roasted masala, yoghurt,
onions, tomato, potato and coriander and mint leaves. Leave it aside for half
to one hour.

Heat oil in a pan and add bay leaf and two tbl.sp of ginger
garlic paste. Saute for few seconds till the raw smell goes. Then add the
marinated chicken with the masala. Mix it well and leave it to cook till
chicken is cooked well.

Soak rice in water for half an hour.

In another pan boil water by adding whole cinnamon, cloves,
bay leaf, cumin seed and black cardamom and one tsp of oil. When it starts
boiling add rice. When the rice is 75 percent cooked drain the water and put it
in the chicken masala.

Garnish it with coriander and mint leaves, garam masala,
fried onions, saffron and butter and keep it on a slow flame until the rice is
cooked well.

Chilli Garlic Chutney

Ingredients
red chilli - 2
garlic flakes - 8 to 10
coconut - 1/4 cup
onion - 1
few curry leaves
tamarind - 1 small ball
salt as per taste

Method
Sauté red chilli and garlic flakes in oil for few seconds. Then blend all the given ingredients to a fine paste. Serve it  with Idli or Dosa.

Ragi Idli (Millet Flour Idli)

Ingredients
ragi flour - 1 cup
idli rawa - 1 cup
black gram dal/urad dal - 1/2 cup
fenugreek seed - 1/4 tsp
baking soda - 1/4 tsp
salt - as per taste

Method

Soak idli rawa in water for an hour. Soak urad dal in water for 3 to 4 hours along with fenugreek seeds. Blend urad dal into a fine paste and mix with ragi flour and idli rawa. Leave it to ferment for 8 to 10 hours.
Add baking soda and salt and mix well. Grease idli maker with oil and pour this batter. Cook for 10 minutes and remove and serve hot with chutney.

Prawns Curry

Tomato Cheese Omelette

Ingredients
eggs - 3
onion - 2
tomato - 1
red chilli powder - 2 tsp
pepper powder - 1/2 tsp
salt as per taste
cheese - to sprinkle
corriander leaves for garnishing

Method
Heat oil in a pan. Add onions and tomatoes and saute till it becomes soft.
In a bowl break 3 eggs  and to it add red chilli powder, pepper powder and salt and mix well. Add onions and tomatoes and again mix well. Heat a pan or flat tava. Put oil about 2 tsp and pour little of these egg mixture. Sprinkle on top cheese and corriander leaves and cook from both the sides till egg is cooked and cheese is melted. Serve hot with roti or bread.

Methi Paneer Paratha

Ingredients
a bunch of fenugreek leaves
ginger garlic paste - 1 tsp
tomato chopped - 1 small
green chilli - 2
roasted cumin powder - 1/2 tsp
paneer/cottage cheese - 100 gm
salt as per taste
wheat flour dough

Method
Heat oil in a pan. Add ginger garlic paste and saute for few seconds. Then add chopped tomatos and green chillies and cook till tomatoes become soft.Add finely chopped fenugreek leaves, roasted cumin powder and salt and cook for few seconds. Then add paneer and mix well and cook till the mixture becomes dry.

Take a wheat flour dough. Roll it with a pin and put a tsp of stuffing into it and again seal it.
Roll it again with the help of rolling pin and cook on a pan till both sides are cooked well. Add butter or oil while cooking. Serve hot with pickle or yoghurt.

Simple Chocolate Cake

Ingredients
maida/all purpose flour - 125 gm
powdered sugar - 250 gm
oil - 1/2 cup
milk - 1/2 cup
butter milk - 1/2 cup
a pinch of salt
vanilla essence - 1/2 tsp
cocoa powder - 3/4 cup
baking powder - 1 1/2 tsp
baking soda - 1 1/2 tsp
hot boiling water - 1/2 cup
eggs - 2

Method
Sieve together all the dry ingredients and keep aside. In another bowl take eggs, oil, milk, butter milk and whisk it well. Then gradually add dry ingredients to it and repeat till done. In the end add little boiling water and whisk well for a second.
Grease cake pan with butter and dust it with cocoa powder. Pour these mixture on it and bake in a preaheated oven at 180 degree centigrade for 30 to 40 minutes.

Paneer Bread Roll

Ingredients
Paneer/cottage cheese - 100 gm
onion - 1
ginger garlic paste - 1 tsp
corriander powder - 1 tsp
cumin seed - 1 tsp
tomato ketchup - 2 tsp
red chilli powder and salt as per taste
few corriander leaves
few bread slices

Method
Heat oil in a pan, add cumin seeds. When it splutters add onion and saute till it becomes soft. Then add ginger garlic paste and saute for few seconds till the raw smell goes.
Add corriander powder, chilli powder, salt, paneer and tomato ketchup and mix well.
Cook for few minutes till it becomes dry.
Take bread slices.Roll it flat with the help of a pin. Put this stuffing about one spoon and roll it tightly. Deep fry in oil till golden brown and serve hot.

Banjara Gosht

Ingredients
onion - 2
ginger garlic paste - 2 tsp
yoghurt - 1 cup
red chilli powder - 2 tsp
whole red chilli - 2
corriander powder - 2 tsp
roasted and crushed corriander seed - 1 tsp
garam masala - 1/2 tsp
salt as per taste
corriander leaves for garnishing
mutton - 250 gm boiled with stock

Method
Heat oil in a pan and add onions and red chilli and cook till golden brown in color. Then add ginger garlic paste and saute for few seconds till the raw smell goes. Then add all powder masala and stir fry for few seconds. Add mutton pieces and mix well till all the chicken pieces are very well coated.Then add mutton stock, salt and yoghurt. Mix well and cook on a slow flame till the gravy becomes thick. Garnish with corriander leaves and serve hot with rice or roti.

Paneer Veg Pasta

Ingredients
pasta cooked - 300 gms
mixed vegetable - 250 gm
onion - 2
ginger garlic paste - 1 tsp
red chilli powder as per taste
corriander powder - 1 tsp
kasoori methi  - 1 tsp
paneer cubes - 50 gm
cumin seed - 1 tsp
tomato - 3
yoghurt - 3 tsp

Method
Heat oil in a pan. Add cumin seed. when it splutter add onion and cook till soft. Then add ginger garlic paste and saute for few seconds. Add tomato puree and yoghurt and stir fry for a minute. Add all the vegetables and powdered masala and a cup of water. Cover and cook till the vegetables are done.
Add cooked pasta and mix well. Sprinkle kasoori methi on top and let it simmer for few minutes.
Serve hot.

Capsicum In Cashewnut Paste

Ingredients

onion - 1

ginger garlic paste - 1 tsp

red chilli powder - 2 tsp

curry powder - 1 tbl.sp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

yoghurt - 2 tbl.sp

juice of half lemon

capsicum - 2

yoghurt - 2 tbl.sp

salt as per taste

paste of 15 cashewnut soaked in water

cumin seed - 1 tsp



Method

Heat oil in a pan, add cumin seed. When it splutters add onions and cook till soft. Then add ginger garlic paste and saute for few seconds, Add yoghurt and all the powder masala and cook for a minute. Add Capsicum and cover and cook on a slow flame till done.

Add cashewnut paste and juice of half lemon and let it simmer on a slow flame till done.

Garnish with corriander leaves and serve hot with rice or roti.

Vegetable Pulao Recipe

Ingredients
1/2 kg of rice soaked in water for half an hour.
onion - 1 big
ginger garlic paste -2 tsp
tomato - 3
corriander powder - 1tsp
cumin powder - 1 tsp
cumin seed - 1 tsp
bay leaf - 1
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
red chilli powder and salt as per taste
juice of half lemon
mixed raw vegetable - 250 gm
few corriander and mint leaves for garnishing
water - double the quantity of rice for cooking


Method
Heat oil in a pan along with ghee/butter. Add cumin seeds. when it splutter add bay leaf and then onions and saute till it turns golden brown in color. Add ginger garlic paste and saute till the raw smell goes, then add tomatoes and saute for few minutes.
Add all the powder masala and mixed vegetable and stir well. Cook for few minutes and then add water double the quantity of rice. Add juice of half lemon and corriander and mint leaves and leave it to boil.
When it starts boiling add  rice and cook on a medium flame till done. Keep on stirring in between till done.
Serve hot with pickle and raita.