Palak Paneer

Ingredients :

• 1 kg spinach
• 250 gms of cottage cheese (cut cubes and lightly fried till brown in a tsp of clarified butter)
• 1 tsp cumin seed
• 4 tomatoes (blanched in hot water, peeled and pureed)
• 2 onions
• 1 1 inch piece of ginger 
• 7-8 garlic flakes 
• 2 green chili
• Pinch of sugar granules
• 1/2 tsp salt
• 1/2 tsp turmeric powder
• 3/4 tsp red chili powder
• 1/2 tsp coriander powder
• 3/4 tsp garam masala
• 3/4 tsp dry mango powder
• 3 tsp oil
• 1 tsp butter
• 1 tsp fresh cream 

Method :
 Remove spinach leaves from stem and wash leaves well.Take 2 glasses of water when it starts to boil, then add spinach, onions, green chili, garlic and ginger with a pinch of sugar granules to it. Let it boil for 6-8 minutes.Switch of the heat and let the spinach cool down.Blend the spinach mixer in a blender and make a thick spinach paste.Heat a heavy bottomed wok; add oil and butter to it, when the oil is hot add cumin seed .When a cumin seed starts to crackle add the tomato paste and let it cook for 5-6 minute on medium heat. Then add spinach paste along with spices like turmeric powder, red chili powder, coriander powder, garam masala and dry mango powder; let it cook further for another 5 minute.Add the fried pieces of cottage cheese and mix it well. Cook and cover on low heat for 4-5 minute.Take it out in a serving bowl and garnish with fresh cream.Serve hot with rotis or steamed rice.

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Malai sandwich

Ingredients :

For Paneer :

• 4 Cups Milk
• 2 Tsp Lemon Juice dissolved in 1 Tbsp Water
• 2 Tsp Curd
• 1 Tbsp Maida (All purpose flour)
• A pinch of Red Color (Optional)

For Syrup :

• 4 Cups Water
• 2 Cups Sugar
• 1/4 Tsp Cardamom Powder

For Filling / Malai :

• 1/2 cup of Sweet Mawa / Khoya / Khawa
• 2-3 tsp of sugar pr  icing sugar.
• A pinch of saffron soaked in a spoonful of milk (optional)

Method :

Heat Milk and bring it to boil. When it starts boiling, add lemon juice, Add Curd and wait for milk to curdle completely. Then remove from heart and let it cool for 5-10 minutes.After that pour it over a thin cotton cloth and tie it with a tight knot. On straining this milk, what we get is Paneer.Wash this paneer nicely under cold water to remove lemon juice flavor.Now add pinch of red color and knead Paneer for 5-7 minutes to make a smooth dough.Add Maida and knead again for few minutes.Then make oval shaped balls of dough and keep aside.(Note: remember , balls will grow in size when cooked in syrup, so make them small in size , about 1.1/2-2 cm in size.)
Now for making sugar syrup, mix sugar , water and cardamom powder in a saucepan and bring it to boil. Add those paneer balls to hot syrup on medium heat and let it cook for 20 minutes with lid partially covered.Once paneer balls are cooked, turn off the gas and let it cool for 1 hour.

Now for Making Malai mixture. Mix khoya and icing sugar and blend in mixture to form a fine thick paste / creamy mixture.

After 1 hour remove paneer balls from sugar syrup , do not squeeze them.Cut each of them horizontally into 2 equal part, spread khoya mixture on one part and put other part on it,Garnish with Silver Foil, chopped pista. Refrigerate for 1 hour and served chilled.

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Kalakand / Malai Barfi

Kalakand / Malai Barfi is very traditional and delicious dessert, made with milk. Its soft and grainy in texture.

Ingredients:

• 8 cups omilk
• 1/2 cup sugar
• 2 to 3 Tsp lemon juice (for making paneer)
• 2 Tsp Curd
• 1 Tbsp Chopped Dry Fruits for Grnishing
• Silver Foil ( Optional)

Method :

Making Paneer:

     Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. Then add Curd..The curd will start separating ,turn off the heat.Once the milk fat has separated , drain it using a strainer line with cheesecloth, or muslin cloth.Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

    Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.Pour it over greased plate keeping about half inch thick.

Garnish with Silver Foil and Dry Fruits pieces.Let it cool for about one hour. Cut the kalakand in squares and serve

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Bread Paneer Rolls

Ingredients :

• 1 Cup grated Paneer
• 1 Finely chopped onion
• 1/2 Tsp Garam Masala
• 1/2 Tsp Red Chilli Powder
• 1/2 Tsp Amchoor(Dry Mango) Powder
• 1/4 Tsp Jeera (Cumin) Powder
• 1/2 Tsp Ginger Garlic Paste
• 1 Tsp Tomato ketchup / sauce
• Some Finely chopped coriander
• Butter to toast
• 6 -8 slices of bread
• Salt to taste

Method :
In a bowl take grated paneer.Add red chilli powder, garam masala, chopped onion, cumin powder, chopped coriander, salt to it and mix well.Then add tomato ketchup and ginger garlic paste and mix well again softly and set aside.
Now take bread slices and cut their edges and roll out / flatten the  white portion of bread with rolling pin. Then place about 1 Tbsp of filling on one end of the bread slice and gently roll out the slice from one end to make a roll.Make sure that filling stays well within the first turn of the roll. (Note : You can Apply some thick maida + water paste at the end so that roll will not open). Repeat for remaining slices.Then heat pan, apply butter to rolls well on all sides . Now roast rolls in a pan lightly, so that all sides turn brown. Serve with tomato sauce.

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Veg Manchurian Gravy

ngredients :
 
       For Veg Balls :

• 2 cups finely chopped Cabbage
• 2 cups finely chopped Carrot
• 2 cups finely chopped Capsicum
• 1 Piece finely chopped Ginger
• 2 Cloves of Garlic- finely chopped
• 1 Cup finely chopped Spring Onion 
• 1/2 Tsp Chilly Powder
• 4 Tbsp Maida
• 3 tbsp Cornflour
• Salt to taste
• Oil 

For Sauce :

• 2 finely chopped Green chillies
• 2 cloves of garlic - finely chopped
• 1 Piece finely chopped Ginger
• 1/2 Cup finely chopped Spring Onion( white part)
• 1/2 tsp Chilli powder
• 3 Tbsp Soya sauce
• 2 Tbsp Tomato Sauce
• 1 Tbsp Cornflour
• 2 Cup water
• 1 Tsp Vinegar
• 1 pinch of Ajino Moto.
• Salt to taste
• Oil.

 Method :

Mix Cabbage, Carrot, Capsicum,Maida,Cornflour, red chilli powder, Garlic, Ginger, Spring Onion and salt together and knead nicely.From this dove make small balls.Heat kadai and deep fry these balls till they become golden brown in color and keep aside.
Now in a pan heat 4 tsp of oil. Add ginger, garlic, green chillies, spring onion and saute for 2-3 minutes. Then add red chilly powder, soya sauce, tomato sauce and add 1.1/2 cup of water and allow it to boil.Make a cornflour paste ( Mix 1 tbsp cornflour in 1/2 cup water) to it. When it began to thicken add fried balls to it and  turn off gas. Garnish with green portion of spring onion and serve hot.

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Paneer Paratha

Ingredients :

• 2 cups wheat flour
• 1tbsp oil
• Water to knead the dough
• A Pinch of Salt

      For stuffing

• 1.1/2 Cup Grated Paneer
• 1 Finely Chopped Onion
• 2 Tbsp Green Chilli Paste
• 1 Tsp Ginger Garlic Paste
• 1/2 Tsp Roasted Cumin Powder
• 1/2 Tsp Dry Coriander Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Amchoor ( Dry Mango) Powder
• 1/4 Cup Finely Chopped Coriander Leaves
• Salt to taste

Method :

Take a bowl , mix wheat flour, salt, oil and then add water little by little to make a stiff dough.Cover dough with wet towel and set aside for 20-30 minutes. For stuffing mix all the ingredients listed above.Now divide the dough into small balls. Roll out balls into a small circle , place stuffing in the center, bring up the ends upwards above the stuffing to cover it. Once they are brought together like a pouch, make sure they overlap and press your palm on it.It will flatten the dough. Then roll it out into a circle.Heat tawa and place paratha on it. Trickle little ghee around paratha.Flip and cook evenly on both sides till it turns golden brown on both sides.Serve hot with pickle or tomato ketchup.

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Paneer Bhurji

Ingredients :

• 250 gm Grated Paneer
• 2 finely chopped onions
• 1 finely chopped tomato
• 1/4 Tsp turmeric powder
• 1 Tsp Red chilli powder
• 1 Tsp Cumin Seeds
• Finely Chopped Coriander leaves.
• 2 Tsp Oil
• Salt as per Taste

Method :

Heat oil in a Pan / Kadai. Add cumin seeds, onion and saute till onion turns pink. Then add tomatoes and cook till they turn soft.

Then add turmeric powder, red chilli powder and mix will. Add grated paneer , salt and mix well and cook for 3-4 minutes.

 

Garnish with coriander leaves and serve.

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Bread Pizza

Ingredients: 

•  6 bread slices
• 1/2 Cup Finely chopped Carrot
• 1/2 Cup Finely chopped Capsicum
• 1/2 Cup Finely chopped Cabbage
• Butter as required
• Tomato Ketchup as required
• 3/4 Cup Grated Cheese
• Paper Powder

Method :

Apply Butter to each bread slice followed by tomato ketchup. Spread some capsicum, carrot, cabbage on it. Sprinkle some paper powder and then some grated cheese. Heat nonstick-frying pan and bake bread till  cheese melts .Serve with tomato sauce.

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