KAJU PANEER MASALA

Ingredients:
150 g Paneer 1/2 cup Kaaju

3 onions
3 tomatoes
3 flakes garlic
1" piece ginger
3 tbsp watermelon seeds
2 tbsp oil

Method

1.Fry 150 g Paneer till golden colour
2.Remove, and in the same oil, fry 1/2 cup kaaju and keep aside
3.Deep fry 3 sliced onions till brown
4.Cool and grind into a paste
5.Boil 3 chopped tomatoes, 3 flakes chopped garlic, 1" piece chopped
6.1 cup water, till tomatoes are soft,Cool and then puree
7.Soak 3 tsp watermelon seeds and 1 tsp Khus-khus for 1 minute.
8.Grind to paste
9.Head 2 tbsp oil and fry onion paste till brown
10.Add 1/2 tsp chilli powder and khus-khus paste and mix
11.Add tomato puree and cook till oil separates
12.Add 1/2 cup milk gradually, stirring constantly, and cook for 3 -4 minutes
13.Add 1/2 tsp garam masala and salt
14.Add enough hot water to get a thick gravy
15.Boil and then simmer for 10 - 12 minutes
16.Add Malai Paneer and kaaju.
17.Boil once more, simmer for 5 minutes till paneer is heated
18.Serve hot.

Paneer Kheer

Ingredients:

150g paneer
1 litre milk
100g sugar
1 tsp cardamom powder
Cashewnuts, cherries,
kiss miss , for decoration

Method:

1. Boil milk in a pan until the milk thickens.
2. Add sugar, cardamom powder to the milk and boil until the sugar dissolves.
3. Then add paneer pieces to the milk and cook until they are tender.
4. Remove from heat and let it cool.
5. Decorate with kiss miss, almonds, cashews and cherries.
6. Serve chilled

Pepper Soup

Ingredients 1. Tamarind - Lemon sized ball
2. Tomato - 1
3. Pepper - 1 tsp
4. Jeera - 1 tsp
5. Toor Dall - 1 tsp
6. Garlic clove - 2
7. Salt - Required qty
8. Asafoedita - a pinch
9. Mustard seeds - 1\4 tsp
10. Curry leaves
11. Cilantro
12. Ghee - 1/2 tsp

Method 1. Soak pepper, jeera, toor daal and garlic in water for 15 mts, Grind to paste
2. Extract the tamarind pulp
3. Cut the tomatoes into small pieces
4. Boil, tamarind water, tomatoes, ground paste with asafoetida
5. Once the tamarind smell goes off, add curry leaves and cilantro
6. Heat ghee in a small pan and add mustard seeds, and allow it to splutter.
7. Pour it over the rasam
Tasty milagu rasam goes well with steamed rice

Broccoli Cheese Paratha

Ingredients

200 GMS BROCCOLI ( GRATED)
1/2 CARROT ( GRATED)
1/2 MEDIUM ONION CHOPPED FINELY
1/2 CUP GRATED CHEDDAR CHEESE
1 TSP GREEN CHILLIES CHOPPED FINELY
4-5 TBSPS CHOPPED CORIANDER
1 CUP WHEAT FLOUR
1 BIG POTATO ( BOILED AND GRATED)
1/2 TSP ROASTED JEERA POWDER
SALT TO TASTE


Method

PUT TOGTHER ALL THE INGREDIENTS AND MAKE A DOUGH WITHOUT ANY WATER.MAKE PARATHAS AND ROAST ON TAWA WITH GHEE.SERVE HOT WITH KETCHUP

Dstes Baurfi

Ingredients:

400 gms sweetened condensed milk
500 gms dates, de-seeded & chopped
2 tbsp ghee
1/2 cup water
2 tbsp maida
2 silver leaves

Method:

1. In a pan heat the ghee, add the maida and fry for a minute.
2. Add the water mixing well and allow it to boil.
3. Add the dates, condensed milk and cook well, till the mixture leaves the sides of the pan.
4. Remove from fire and cool and cut into squares.
5. Serve garnished with silver foils.
   Serves: 4-6
   Preparation time: 20-30 minutes

Doodh Peda(Pala Kova)

Ingredients -:

• ½ kg khoya. (Reducing a large volume of milk to a solid by very slow boiling for many hours makes Khoya, about 3 liters of milk will produce 200-300 grams of khoya.)
• 250 grams ground sugar
• 250 grams milk
• 2 drops rose essence or a few strands saffron or kesar
• 2 tbsp almonds, finely slivered
• 2 tbsp pistachios, finely slivered
• 1 tsp green cardamoms or elaichi powder

Directions-:

• Mix the khoya and sugar well, and warm it over a medium fire.
• Add 2 tablespoons of the milk and stir with a heavy ladle smoothening out any lumps.
• Continue stirring and add more milk, little by little, till all the milk is used up.
• Lower the heat, if it sticks at the bottom.
• Add the rose essence or saffron dissolved in milk, and take off the fire.
• Mix the flavoring and khoya properly.
• In a plate, mix the finely slivered nuts with the cardamom or elaichi powder.
• Make small balls of the khoya mixture and press on the nuts for decoration.
• You can also make depressions along the edges with a spoon handle or other stamp moulds for surface designs.