Garlic Paneer ( Indo chinese recipe)

Ingredients

Paneer/cottage cheese - 100 gms

onion cubes - 2 medium

capsicum cubes - 1

soya sauce - 2 tsp

garlic chopped - 7 to 8

red chilli sauce - 1 tbl.sp

whole red chilli - 2

vinegar - 1 tsp

salt and pepper as per taste

corn flour - 1 tsp dissolved in water

tomato ketchup - 2 tbl.sp



Method

Heat oil in a pan and add chopped garlic and saute for few seconds. See that it deoesn't get burnt and then add red chilli and saute for few seconds.

Add onions cut into cubes and stir fry on a high flame for few seconds. Add soya sauce, vinegar, red chilli sauce, salt and pepper and capsicum and stir fry for few seconds. Add paneer cubes

, tomato ketchup and again gently mix and cook for few seconds.

Add cornflour paste, mix well and cook for a minute till the gravy becomes thick and transparent.

Serve hot.

Chicken Cheese Balls

Ingredients

boiled minced chicken - 100 gm

mozirella cheese - 3 to 4 tbl.sp

minced garlic - 3 to 4 small

few corriander leaves or parsley

salt and pepper as per taste

egg - 1

cornflour and bread crumbs





Method

mix minced chicken, cheese, garlic, corriander leaves and salt and pepper. Make small flat round balls. Dust it with cornflour and dip in egg batter and coat it with bread crumbs.

deep fry in oil till golden brown in color and serve hot with ketchup.

Creamy Garlic Mushroom Penne Pasta

Ingredients
Boiled penne pasta - 250 gm
spring onion - 6 to 7
garlic cloves chopped - 3 to 4
button mushroom - 7 to 8
white sauce- 2 to 3 tbl.sp
oregano - 1/2 tsp
salt and pepper as per taste
grated cheese

Method
Boil pasta in water and salt . Drain it and keep aside.
Chop spring onion bulbs and leaves seprately.
Chop garlic cloves and slice mushroom.
Heat olive oil in a pan and add chopped onion bulbs and garlic and saute till onions become soft.
Then add   mushroom and stir fry for few seconds and then add little water and let it cook for 2 to 3 mins.
Then add boiled pasta, spring onion leaves, white sauce, salt and pepper, oregano and mix well. You can add litte water also and cook for a minute.
In the last sprinkle little cheese and serve hot.

How To Make White Sauce

Ingredients
butter - 2 tbl.sp
refined flour/maida - 2 tbl.sp
onion - 1/2 small
cloves - 3 to 4
bay leaf - 1
milk - 1 cup big
salt and pepper as per taste

Method
Take onion and insert 3 to 4 cloves into it and also take bay leaf.
Heat milk in a pan. Add this onion and bayleaf into the milk and bring it to boil. This will give a nice flavour to the milk.
When it boils, off the flame and remove onion and bay leaf.  let it become little warm.
In a pan add two table spoon of butter and heat it on a low flame then add slowly slowly white flour and keep on stirring it continuously. The raw smell of the refined flour should go and see that it doesn't get burnt.
Now gradually start adding milk and keep on stirring it continously. See that no lumps are formed. When it becomes thick. Off the flame and let it cool down. You can use this while making pasta and variety of dishes. Keep in a container and store it in a refrigerator.

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Potato Cutlet with Sago Crust

Ingredients
boiled potato medium - 3 to 4
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
few corriander and mint leaves
chaat masala to sprinkle
sabudana/sago soaked in water for 2 to 3 hours

Method
Grate boil potato add cumin powder, red chilli powder and salt and corriander and mint leaves. Mix well and make small flat round balls. Coat it with sago and shallow fry in oil. Remove and sprinkle chaat masala on top and serve with tomato ketchup.

Egg and Veg Appam

Ingredients

eggs - 3
bread - 2 slice
onion - 1 medium
capsicum - 1 small
carrot - 1
green chilli chopped - as per taste
ginger - 1 inch grated
roasted cumin powder - 1 tsp
salt as per taste
can add cheese - optional
few corriander leaves


Method

Finely chop onion, capsicum, green chillies. Grate carrot and ginger and finely chop corriander leaves. Make small pieces of bread.
In a bowl break eggs, add cumin powder and salt and mix it well and then add rest of the ingredients and mix well.  Egg and bread will help to bind the mixture.
Take a appam mould and pour little oil in all moulds. Pour half spoon of these mixture in the mould and cook on a medium flame. Turn other side and cook well.
Serve hot with green chutney or ketchup.

Aloo Methi Paratha

Ingredients
wheat flour dough for making paratha

for the stuffing
fenugreek leaves - 1 bunch chopped
potato - 4 medium boiled and mashed
ginger green chilli paste - 1 tsp
cumin seed - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
amchur powder/lemon juice - 1 tsp
salt as per taste

Method
Heat little oil in a pan add cumin seeds, when it splutters add ginger green chilli paste and saute for few seconds. Add chopped fenugreek leaves and mix well and let it cook. when it is cooked add boiled and mashed potato, cumin seed powder, turmeric powder, amchur powder and salt and mix well. Cook for a minute and let it cool down.
Take one small ball of wheat flour dough and roll it into small circle. Place one tablespoon of stuffing in the centre and cover it. Again dust it with little flour and roll it gently.
Heat tava or flat pan. Put some ghee and then this paratha. Cook on a medium flame till done on both the sides. Serve with pickle or yoghurt.