Panner Masala

Ingredients

Onion 1/2 LB
Tomato 1 LB
Ginger small pieces
Garlic 10 small cloves
Mint leaves 10 leaves
Green Chillies 10 (or to taste)
Cilantro
Cardamom 1 piece
Clove 2 pieces
Butter /or Oil 2 Tbsp
Whole Milk 1 litre

Method :

To make Panneer :

1. Bring 1 litre whole milk to a boil.
2. Add two spoons of Lemon juice and a laddle of fermented Yogurt. The milk and water gets separated.
3. Strain the water (called Whey) and put the paneer in a muslin cloth and keep a heavy weight on top of it for a few hours.
4. After the paneer gets set, steam it in a pressure cooker for five minutes.
5. Remove the panner and make it into cubes.
6. Deep fry the panneer cubes in oil.

Masala:

1. Heat butter in a pan.
2. Allow it to melt. Then add the clove and cardamom. Fry for a second.
3. Add finely cut Garlic, Ginger, Chillies and onions.
4. Fry all these things nicely and when the onions turn golden brown and gives a nice aroma, add the tomatoes and fry.
5. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
6. After frying well, remove the pan from stove. Add mint leaves just before removing the pan. And cool the masala.
7. Grind the masala well in a mixie with water - Do not add too much water. Masala should be of medium consistency.
8. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
9. Cook this in slow fire for 15 - 20 minutes.
10. Garnish with cilantros and serve with hot Parathas.

Mutter Panner Masala

Ingredients:

• 1 cup of fresh peas
• 200 gm of paneer (cheese cubes)
• ¼ cup yogurt
• Coriander Leaves
• Salt to taste

For Seasoning

• 3 tsp Ghee (can also use refined oil)
• 2 medium sized onions
• 1 tsp Ginger & Garlic paste 2 medium sized tomatoes
• ½ tsp Turmeric powder
• ½ tsp Chilli powder
• 1 tsp Coriander powder
• 1 tsp Garam masala / Kitchen king masala
• 2 Bay Leaves
• 1 medium size Cinnamon stick

Preparation:

Fresh peas taste best, but if not available can use dry peas by soaking it overnight. Pressure cook peas until they are soft. Be careful not to overcook it.

Cut the onions into four and boil them in sufficient water for about 5 minutes. Grind it in a mixie.

Heat 1tsp of ghee/oil in a frying pan, add the paneer (cheese cubes) and fry for 4-5 minutes, until they gently turn to golden brown on all sides. Remove the paneer and dip it in cold water, squeeze the water and keep it aside.

Now pour 2 tsp of ghee in pan, add bay leaves, cinnamon stick, sauté and add ground onion, fry it until light golden brown, now add ginger garlic paste and sauté well. Add Chilli powder and coriander powder, stir it and add chopped tomatoes, cook until the tomatoes juices ooze out and oil leaves masala.

Pour in ¼ cup yogurt add turmeric, garam masala, mix it well and cook it for 2 minutes. Now add the cooked peas, cheese cubes and one cup of water. Reduce the heat to low and simmer covered for 5 minutes, stirring occasionally.

Add the chopped coriander leaves and mutter paneer is ready to be served.

Paneer Kofta

Ingredients

For Koftas:

Paneer : 250 gms
Potatoes : 3 nos (boiled & mashed)
Coriander & Cumin seeds Powder : 1 tsp
Salt : 1/4 tsp
Oil : for frying

For Gravy:

Ginger Garlic Paste : 1/2 tsp
Onions : 3 nos
Green chillies : 6-8 nos
Turmeric : 1/2 tsp
Cashewnuts : 100 gms
Poppy Seeds : 50 gms
Milk : 1/2 cup
Garam Masala : 1 tsp
Salt : 1 1/2 tsp
Butter : 3 tsp
Water : 4 cups
Lemon Juice : 1 tsp
Coriander Leaves : for garnishing

Method for Koftas:

1. Grate the paneer and mix well with the mashed potatoes.
2. Add the salt and coriander and cumin seeds powder. Mix well and make into round balls.
3. Heat oil in a pan and deep fry the koftas till golden brown and keep aside.

Gravy:

1. Soak cashewnuts and khus-khus in luke warm milk and keep aside for 20 min and grind it to a smooth paste along with the milk.
2. Make a paste of onions and green chillies and keep aside.
3. Heat the pan, add the butter to it. Add onion-green chilli paste and ginger-garlic paste and fry till oil separates.
4. Add tumeric powder. Add the cashewnut paste and fry for 3 min on a low flame.
5. Add salt and garam masala to the gravy. Pour water into the gravy and let it boil for 5 min. Put off the flame and add lemon juice to it.
6. Dump the koftas into the gravy, garnish with fresh coriander leaves and serve hot.

Ualva Chaaru

Ingredients:

250grams black ulavalu
5grams cumin seeds
1bunch curry leaves
3number green chilies
5grams mustard seeds
2tbsp oil
2number red chilies
to taste salt
25grams tamarind, soaked in hot water

Method:

Wash ulavalu well and soak in water for 6 hours. Add 3 cups of water and pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.
Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.
Then add the boiled water, salt, green chilies and boil for 15-20 minutes.
Now blend the boiled seeds (ulavalu) to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.
Remove from heat and serve with idlis or rice.
This can also be served as soup with cream on it.

Capsicum Poryal

Ingredients:

Capsicum - 4
Chilly powder - 1/2 tbsp
mustard, curry
leaves,red chilly - for tadka
salt to taste

Method:

chop the capsicum into small pieces. Tadka the mustard and curry leaves with oil add the capsicum saute for few mins add chilly powder. Saute and simmer the stove with the lid.Remove from fire when the capsicums are tender and still with the shape.

Potato Fry

Ingredients

2 -3 potatoes ½ onion or 5–6 pearl onions finely chopped 1tsp red chili powder ¼ tsp turmeric Salt for taste Oil-for frying
For seasoning:
Mustard, Cumin, Urad dal and curry leaves

Method :

Boil the potatoes and cut them into small pieces.In a pan, add some oil and season the oil with mustard seeds, cumin, urad dal, and curry leaves.When the mustard starts to crackle, add the chopped onions. Stir fry until the onions turn to golden brown in color.Add turmeric powder, chili powder, salt and stir fry so that the onions absorb the flavor.Add the boiled potatoes. Mix the potatoes with the onions and let it cook for 5 minutes.Once the potatoes absorbed the flavor, turn off the heat and garnish with cilantro leaves.

Besan Halwa

Ingredients:

Besan (Gram Flour) 1 cup
Milk 1 cup
Sugar 3/4 cup
Cardamom powder 1 tsp
Pure ghee 1/2 cup
Almonds or
Cashews or
Pista 10 or 15 finely chopped

Method:

Heat ghee in a thick pan or vessel prefer copper bottom. Now add gram flour and keep on stirring on low flame until the flour turns golden colour. Then add cardamon, milk and sugar. Keep on stirring the mixture until the mixture turns thick.Serve hot by decorating with fried nuts in ghee.

Manchurian Dosa

Ingredients:
150 gms urad dal (black gram)
500 gms rice
10 gms methi (fenugreek) seeds
50 gms chana dal (Bengal gram)
250 gms carrots
150 gms beans
100 gms green peas
5-6 green chilies, chopped
150 gms spring onions,chopped
3-4 garlic cloves, finely chopped
A small piece of ginger, finely chopped
2 tsp soya sauce
1 tsp chili sauce
1/4tsp ajinomoto
2 tsp corn flour
Few coriander leaves, chopped
Salt to taste
50 gms oil

Method:
Soak urad dal, rice, methi seeds, chana dal in water for 1-2 hours. Drain the water and grind to a smooth paste. Keep aside for 6-8 hours until it gets fermented. Cut the carrots, and beans into small pieces and boil until they are tender along with green peas. Drain the water and keep aside. Heat oil in a pan and fry the chopped green chilies, ginger and garlic pieces. Also add boiled carrots, beans, green peas, soya sauce, ajinomoto, chili sauce, little water and cook for a while. Mix little water to the corn flour and mix well. Add this to the above carrots mixture and mix well. Sprinkle green onions and coriander leaves and remove from heat. The manchurian curry is ready. Heat non-stick dosa pan and rub the pan with wet cloth. Now make dosas from the above dosa batter. Add the curry on the top and spread throughout the dosa. Sprinkle little oil, roll the dosa and remove. Repeat for the remaining dosas.