Chilli Paneer

Ingredients

250 gm Paneer
2 big Onions
2 big Capsicum (simla mirch)
2 tsp Soya Sauce
1 tsp Vinegar
2 Green Chillies
Salt and Black Pepper to taste

Method:

Cut onions and capsicum into long pieces.
Fry 2 tbsp vegetable oil in a big pan and add green chillies.
Then add onions in oil and fry them for a while.
Now add capsicum and fry them together.
When they are cooked, add all the ingredients except paneer.
Mix them well and again cook for 5 minutes.
Now add Paneer and cook for another 5 minutes.

Kaju Paneer Butter Masala

Ingredients
1 cup Grated Paneer
1 cup Onion paste
2 tsp. Ginger Garlic paste
1/2 cup Tomato Puree
3 split Green Thai Chillies
1 cup Bread Crumbs (as a thickening agent)
2 cups Butter/Oil 3 tsp.
Sour Cream 3 tsp.
Kajoo-Chironjee paste
20 split Kajoo
10 Makhana (soaked in hot water)

Spices:

2 big Elaichi (powdered)
5 small Elaichi (powdered)
1 tsp. Garam Masala Powder.
1 tsp. Turmeric powder.
1/2 tsp. Coriander powder.
1/2 tsp. Chilli powder
1/2 tsp. Jeera
Pinch of Nutmeg, Mace, Sugar
Salt to taste

Method:
Lightly brown the split kajoo in butter and keep aside.In a heavy bottomed pan, pour butter and crackle elaichi (big), jeera, greeand split chillies; then add onion paste, cook till brown in medium flame. Add ginger-garlic paste and tomato puree.Now add rest of the spices and sugar (except the small elaichi) cook on high flame till the oil leaves the masala. Finally add bread crumbs, grated paneerand kajoo-chironjee paste and fry.Turn it to medium flame, add water and cover the pan with lid, cook for 10 mins.Sprinkle makhana and split kajoos. Ready to serve.

Paneer-Capsicum Subzi

Ingredients

Paneer 200 gms.(cubes)
Capsicum 3 medium sized.(Sliced)
Onion 1 medium (sliced)
Garlic 2 cloves (chopped)
Soya Sauce 1 tbsp.
Green Chilli Sauce 1 tbsp.
Tomato Sauce 2 tbsp.
Vinegar 1 tbsp.
Oil 2 tbsp.
Salt to taste.


Method:

Keep a kadai on the stove and put oil in it. When the oil is hot put garlic pieces and after frying for a minute, put onion pieces. Fry for 2 minutes. Then put capsicum pieces. Cook for some time by keeping a lid on the kadai. When capsicum is cooked, add paneer and stir lightly for a minute. Then put salt, soya sauce, green chilli sauce, tomato sauce and vinegar. Stir for a minute on medium flame. Now the subzi is ready. Goes well with rotis and puris.

Paneer Kurma

Ingredients

1/2 Kg Paneer, (grated)
3 medium Onions,
1 tsp finely chopped Ginger and Garlic,
1/2 cup Tomato (boiled and mashed)
Little pinch of Orange Food Colour,
1 cup Cream or Malai.
1 tsp Sugar,
1 tsp Salt or as per taste.
Rasins 10-11.
Garam Masla 1/2 tsp


Method:

Grate the paneer. Keep aside. Don't grate in mixer. Grate in grater. Now grate onions in mixer. Now take butter or ghee in kadhai and heat it. Add rasins and garam masala. Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min. Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done.Garnish with raisins.Tastes best with naan or maida puri.

Mixed Vegetable Kurma

Ingredients

3 Carrots
1/2 Cauliflower
2 potatoes
1/2 cup peas
4 green chillies
1/2 bunch cilantro
1 cup coconut gratings
2 cinnamon pieces (1” each)
3 garlic cloves
4 peppercorns
3 tsps oil
Salt – as required

Method:

Wash and peel carrot, potatoes. Cut into small pieces.Wash and cut the cauliflower into small florets.Boil all cut vegetables in just enough water.Grind the masala using coconut gratings, green chillies (previously roasted with oil), cilantro and cinnamon pieces.Before taking out, add garlic cloves (peeled) and peppercorns. Grind for another 2 minutes. Mix the masala with the cooked vegetables. Boil for few more minutes till the vegetables completely done. Add salt and garnish with cilantro.

Paneer Balls

Ingredients:

100 gms paneer
175 gms coconut powder
90 gms confectionary sugar(depending upon the taste/slightly less than then paneer)
1 tbs cardamom powder

1. Method:


Method to Make Panner Boil milk,add vinegar solution and stir it . Drain into a muslin cloth. Press out excess water. Place cloth under heavy weight for 1 hr only. Method to Make paneer balls Take out paneer and put in a large bowl. Kneed paneer with base of the hand ( not with fingers) to make a very soft and smooth dough. Add coconut podwer, confectionary sugar and cardamom powder in it and mix it very well and make a smooth dough with it. Shape dough into laddoos of desired shape. Put it refrigerator in summer and at room temp. in winter.

Beetroot Chutney

Ingredients:

beetroot, medium sized
2 or 3 - green chillies
1 handful - coriander leaves
1/4 tsp - mustard
1 pinch - asafetida
1/2 - lemon
salt to taste
1 tsp - oil

Method:

Remove the skin and grate the beetroot. In 1 teaspoon oil, add mustard and asafetida and fry it. Grind the other ingredients with fried mustard, asafetida, grated beetroot coarsely. Mix well and add lime juice. Serve with chapathi, idli, dosa or a variety rices.

Masala Soyabean

Ingredients

Soyabean (big) - 100 gms
Corriander leaves - one bunch (big)
Cumin seeds - one table spoon
Turmeric powder - two tea
Dhaniya powder - three tsp
Red Chilly powder - two tsp
Tomatoes (big) - two
Salt to taste
Oil for frying - five table spoons

Method:

Soak soyabeen in the water say for 15 to 20 minutes, then boil in the pressure cooker. One whistle will be enough, take out the soyabean from water and keep aside. Add salt while boiling. Now first heat the oil in frying pan and then put cumin seeds, fry till it becomes brown in colour, then put the tomatoes finely cut into small pieces again fry for some time then you put turmeric, dhaniya and chilly powder. Mix it well and then put soyabean. Fry say for ten minutes and put coriander leaves finely cut just after two three minutes.