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.