Cheese cutlet

Ingredients:

Bread Slices - 8
Cheese cubes- 4
Green capsicum-1
Carrot (orange)-1
Salt - 1/4 tsp
Black Pepper-1/2 tsp
Rawa(suzi)-2 tsp to roll cutlets
Oil for fry

Method:
1. Cut capsicum and carrot in small pieces.
2. Grate cheese.
3. Mix with cut capsicum,carrot.
4. Add salt and pepper and filling is ready.
5. Now remove the sides of bread and soak in the water for few seconds.
6. Squeeze water from bread and fill the prepared filling and pack it by giving heart shape.
7. Roll all the cutlets in suzi.
8. Deep fry till the golden brown.

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Paneer Pasand

Ingredients

500gm paneer? cubed (small)
6 finely chopped onions (pyaz)
400 gm tomatoes (tamatar)
1 inch piece ginger (adrak)
2 green chillies (1 if you want less hot)
1 cup cream (malai)
1 cup curd (dahi)
100 gm butter (makhan)
1 tbsp red chilli powder (lal mirch)
turmeric powder (haldi)
1 tbsp dried mint leaves (pudina)
tbsp garam masala
cup milk
Salt to taste


Method

1.Make a paste of tomato, ginger and green chilly.
2.Heat butter in a pan.
3.Add onion and saut it till it becomes soft and pink.
4.Add the paste prepared earlier.
5.Cook it on medium flame till butter starts separating from the paste.
6.Take the pan off the burner and add paneer, cream, curd, chilli powder, turmeric powder, dried mint leaves, garam masala and salt.
7.Mix the ingredients well and keep it aside for an hour.
8.Put the pan again on fire and add milk.
9.Let it simmer for 5 minutes in medium heat.
10.Put the fire off and paneer pasanda is ready to be served.
side dishes |

Jackfuit And Potato Tarkari

Ingredients :
500 gms unripe jackfruit
400 gms potato
1 medium-sized onion
1 cup mustard oil
2 bay leaves
½" peace of cinnamon
3 cloves
2 cardamoms
2 dry red chillies
1 tsp garam masala powder
1 tsp cumin seeds powder
1 tbsp coriander powder
salt to taste

For garnishing :
Coriander leaves (chopped)
Method :
Peel the jackfruit and cut into cubes.
Heat a pan of water and add salt to it.
Once the water comes to the boil, add the jackfruit pieces and allow to simmer for 3-4 minutes.
Drain out the water and keep aside.
Peel the potatoes and cut into cubes.
Sprinkle salt and keep aside.
Slice the onions into long pieces.
Heat the mustard oil, leaving 1 tbsp aside.
Add the bay leaves and the whole spices and allow to splutter.
Add the onion and fry till it is a light golden brown in colour.
Mix in the jackfruit and the potato pieces and fry over a low flame, covering with a lid.
Add 2 tbsp of water and stir from time to time, and add the garam masala powder and cook till the potato and jackfruit pieces are tender.
In another pan, heat 1 tbsp of oil and add the spice powders.
Sprinkle this over the prepared jackfruit and mix well.
Transfer to a serving dish and serve garnished with chopped coriander leaves.