Posta Paneer

Posta Paneer is a delicious combination of poppy seeds (posta dana) and paneer. No Comments Leave a comment on this recipes INGREDIENTS Paneer (cubed) :- 250 gm Coriander leaves (chopped) :- 200 gm Poppy seeds :- 50 gm Onions (chopped) :- 2 Green chilies :- 4 Large tomatoes (chopped) :- 2 Desi ghee :- 1 tbsp Red chili powder :- tsp Salt :- To taste TOOLS REQUIRED Spatula Medium-sized bowl Deep bottomed pan Serving dish PREPARATION METHOD Fry paneer until light brown or boil them for about two minutes.

Grind the chilies and coriander leaves to a fine paste. Soak poppy seeds for around 10 minutes then blend it to a paste. Heat ghee in a deep bottomed pan and put onions. Fry until golden brown. Mix the prepared poppy seed paste to it and cook until the oil leaves. Combine the tomato paste and coriander paste. Stir well and cook until the water evaporates. Mix red chili powder and salt. Add a little water and paneer. Allow it to boil for 5 minutes. Serve hot. SERVING SUGGESTIONS Serve hot with roti/paratha/naan/steamed rice.

Paneer Sukka

Paneer sukka is a protein filled vegetable to be enjoyed with breads. No Comments Leave a comment on this recipes INGREDIENTS

Capsicum (washed, chopped and deseeded) :- 2 Paneer cubes :- 250 gm Potato (chopped to small cubes) :- 1 Onion (chopped to small cubes) :- 2 Cashew nut :- 10 Green chili :- 2 Turmeric powder :- tsp Coriander powder :- 2 tsp Chili powder :- 2 tsp Garlic (chopped) :- 6 flakes Ginger (chopped) :- 1 Salt :- To taste Vegetable oil :- cup TOOLS REQUIRED Spatula Medium-sized bowl Pan Serving dish PREPARATION METHOD In a pan, heat oil and fry the paneer until light brown. Take out the paneer from the hot oil and put it in cold water. Set aside for about 10 minutes. Grind cashew nut, coriander powder, turmeric powder and chili powder together (do not pour water in it). Fry potato, onion and capsicum along with ginger, salt, garlic and green chili in the same oil till the potato cubes become tender. Put the paneer and ground masala to it. Stir well and serve hot. SERVING SUGGESTIONS Serve hot with roti.

Methi Chaman

Methi Chaman is a healthy recipe loaded with benefits of iron. No Comments Leave a comment on this recipes INGREDIENTS Fresh fenugreek (washed and chopped) :- 150 gm Spinach (washed and chopped) :- 2-1/4 cups Cottage cheese (cubes) :- 2-1/2 cups Salt :- To taste Oil :- 2 tbsp Onions :- 3-1/2 tbsp Butter :- 2 tbsp Ginger paste :- cup Garlic (chopped) :- 2 tbsp Green chili paste :- 3 tsp Red chili powder :- 1 tsp White pepper powder :- 1 tsp Ginger (chopped) :- 1 tsp Garam masala :- 1-1/2 tsp TOOLS REQUIRED Spatula Serving dish Deep bottomed pan PREPARATION METHOD

Blanch chopped spinach and fenugreek leaves in salt water for a minute. Drain, cool and then blend in a mixer to make a smooth puree. In a deep bottomed pan, heat the butter andoil. Put the ginger, onions, garlic and green chili paste. Saut on a low flame for 6 minutes. Combine pepper, red chilies and salt. Mix the spinach and fenugreek puree and cook till the oil leaves. Addgaram masala and cottage cheese. Cook covered for about ten minutes. Serve hot. SERVING SUGGESTIONS Garnish with ginger and butter. Serve hot with roti or steamed rice.

Szechuan Fried Rice

No Comments Leave a comment on this recipes INGREDIENTS Dried red chillies (Sukhi lal mirch) / kashmiri chillies 15, soaked in hot water White vinegar (Sirka) 7 tbsp

Sesame (Til) oil 2 tsp Sugar (Cheeni) 2 tbsp Garlic (Lehsun) 2 tbsp, finely chopped Rice (Basmati) 2 cups, cooked Green capsicum (Hari shimla mirch) 1 cup, finely chopped Salt 2 tsp Celery stalks(Ajmud)/ green onions(Hare pyaaz) 2, finely chopped Cabbage(Pattagobhi) - 1 cup, finely chopped (thin strips) Carrot(gajar) 1 cup, finely sliced (thin strips) Mung bean sprouts (Ankurit moong) 1 cup PREPARATION METHOD Step 1 To make the sauce, combine 15 dried chillies, 6 tbsp vinegar, 2 tsp sugar, 2tbsp garlic in a mixer and grind for 2-3 minutes. Put the Szechuan paste/ sauce in a bowl. Step 2 Heat 3 tbsp of oil in a wok. Add celery, carrot, cabbage, green capsicum, and mix. Stir-fry for 2-3 minutes Step 3 Add Szechuan sauce to the vegetables, mix and then add rice. Mix well with the sauce and vegetables. Stir-fry for 5-6 minutes on high flame. Add 1 tsp of salt,1 tbsp of vinegar and 2 tsp sesame oil and mix well. Serves 3 - 4

Baby Corn Masala

Baby Corn Masaladoes not need so much time to get done and tastes really yummy. No Comments Leave a comment on this recipes INGREDIENTS Baby corn cobs:- 200 gm. Oil:- cup Cumin seeds:- 1 tsp. Bay leaf:- 1 Chopped ginger:- 1 tsp. Chopped garlic:- 1 tsp. Onions (grated):- cup Tomatoes (chopped):- 1 cup Salt:- 2 tsp. Garam masala:- tsp. Powdered red pepper:- tsp. Powdered coriander seeds:- 1 tsp. TOOLS REQUIRED Spatula Pan Serving dish/bowl PREPARATION METHOD Heat oil in a pan and put cumin, ginger, bay leaf and garlic to it. Saut till it turns golden brown.

Mix onions to it and saut till transparent. Combine tomatoes to it and stir-fry for a few minutes on a medium flame. Once oil separates, then put the garam masala, red pepper and salt to it. Stir well. Finally, mix baby corns to it and saut till oil leaves. Switch off the heat and serve hot. SERVING SUGGESTIONS Garnish with chopped coriander and serve hot with roti.

Bharwa Shimla Mirch

No Comments Leave a comment on this recipes INGREDIENTS Capsicum- 3 Potatoes, boiled and mashed- 1 cup Sweet potato- cup Green peas, mash and boiled- cup Cottage cheese, grated- cup

Onions, chopped- 1 medium Cashew nuts- 2 tsp Raisins- 4-5 tsp Pomegranate seeds- 4-5tsp Red chilli powder- tsp Turmeric seeds- tsp Raw mango powder- tsp Garam masala powder- tsp Coriander powder- tsp Salt- to taste Oil- 2 tbsp PREPARATION METHOD In a pan, heat oil and add onion and boiled mashed vegetable like potatoes, sweet potatoes, green peas and all species. Add dry fruits, Pomegranate seeds, cottage seeds and mix well De- seeds capsicum and stuff this filling. Roast capsicums on a non- stick pan Cut into pieces and serve