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Ingredients
- 250 gms paneer
- 1 cup chopped onions
- 2 tbsp mixed pickle, mashed
- 2 tsp jeera seeds
- 1 tsp mustard and rai seeds
- 100 gm flour
- 1 tbsp green coriander, chopped
- oil
- Salt
Method
- Mash paneer and add pickle and coriander and keep aside.
- Heat oil. Add jeera, mustard and onions and saute. Now add this mixture to panner mixture and mix well.
- Add water and salt to the flour to make a soft dough. Take small amount of dough and put some mixture in that.
- Heat oil in pan and shallow fry the prantha in pan. Serve Hot.
Ingredients
- 1 cup peas
- 1 cup carrots grated
- 1 cup beans finely chopped
- 1 cup potato, boiled and mashed
- Half cup paneer, mashed
- 100 gms wheat flour
- 1 tbsp green coriander chopped
- 1/2 tbsp green chilli chopped
- 1/2 tsp red chilli powder
- Salt
- A pinch of sugar
- 1 tsp amchur
- Oil for shallow fry
Method
- For Stuffing
Heat oil and add green chilly. Add the boiled vegetable and saute for five minutes. Add mashed potatoes, red chilly, salt and aamchur. Saute for five minutes. Add green coriander, paneer and Mix well. - Add water and salt to the flour and knead into soft dough. Keep aside for 15 minutes.
- Take small amount of dough in hands, flatten that from middle and put in some mixture in it. Flatten it to make a chapati and shallow fry it in a tava. Serve hot
Ingredients
- 3 cups wheat flour
- 1/2 bunch palak chopped
- 1 tsp ajwain seeds
- Pinch of hing
- Salt to taste
- 2 tbsp oil
Method
- Fry the palak leaves in one tsp of oil till cooked. Leave to cool. Once cool, grind the palak leaves into a paste.
- Mix the palak paste in the wheat flour along with one tsp oil, salt, ajwain seeds and hing.
- Knead into dough, adding water as necesary.
- Make parathas with this dough. Serve hot.
Ingredients
- 1 cup flourDry Fruits (except raisins)
- Cashew Nuts, Almonds, Pistachio, Walnuts
- Salt to taste
- Oil
Method
- Knead the dough adding a pinch of salt and oil(medium) and keep aside covered.
- On a tava slightly warm all the dry fruits. Blend them together to make a powder.Roll out the dough into a small circle.
- Add the dry fruits powder into the centre and close the circle edges with your hands. Roll out into a desired size paratha.
- Put in on the tava. Use oil when both sides are slightly done.
Ingredients
- 250 gms paneer
- 1 tsp Green chilli paste
- 4 Spring onion greens
- 3 Green cardamoms
- 6-8 garlic cloves
- 1 tsp Garam masala powder
- 1/2 tsp Kasuri methi
- 1 tbsp Ginger paste
- 3 tbsps khoya
- 2 tbsps Honey
- 1 Capsicums chopped
- 1/2 cup cream
- 4 tbsps White butter
- 1 Bay leaf
- 5 Cloves
- 6 tomatoes
- 1 tbsp Oil
- 1 Cinnamon stick
- 1 tbsp Lemon juice
- Salt to taste
Method
- Roughly chop green tomatoes. Place them in a pan, add a little water and boil. Cover and cook for fifteen to twenty minutes.
- Strain and blend the tomatoes to a puree. Keep aside in a bowl. Reserve the cooking liquid.
- Marinate paneer pieces with lemon juice, green chilli paste and salt for fifteen minutes.
- Heat oil in a pan, add green garlic greens, capsicum, spring onion greens and saute.
- Cool and blend to a puree. Keep aside in a bowl.
- Heat white butter in a pan. Add bay leaf, cloves, cardamoms, cinnamon and saute.
- Add chopped green garlic bulbs, ginger paste and saute. Add khoya and green tomato puree and saute.
- Strain the reserved cooking liquid and add to the gravy. Add the capsicum puree and mix. Add garam masala powder, honey, salt and mix. Add marinated paneer pieces and mix.
- Add fresh cream and stir gently. Sprinkle kasuri methi and take it off the heat. Mix gently and serve hot.
Ingredients
- 250 gms Dhuli Urad Daal, soaked in water for 3-4 hours
- 1 tsp Cumin seeds
- 1/2 tsp Chaat masala
- 1/2 tsp Garam Masala
- 1 Onion, finely chopped
- 1 tsp Ginger, chopped
- 5 Green Chillies, chopped
- 1/4 tsp Ginger, julienned
- 1 tsp Coriander leaves, chopped
- Salt to taste
- Oil
Method
- In a pan add ginger, green chillies, salt, urad daal and water . Cook till it is tender. Strain and put in a pan.
- Heat oil and add chopped onion and cumin seeds. Saute till onion is golden brown.
- Add browned onions and cumin seeds to the mixture. Then add chaat masala and garam masala and mix well.
- Now seal the vessel with dough and put it on a tava and dum for 5 minutes.
- Transfer the mixture into a bowl, garnish with coriander leaves, browned onion and ginger juliennes and serve hot.
Ingredients
- 2 brinjals
- 2 onions chopped
- 1 tomato chopped
- 2 tsp. garlic garlic paste
- 2 red dried chillies
- 1 tsp. cumin seeds
- 1 tsp. red chilli powder
- 1 tsp. dhania powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. cinnamon-clove powder
- 1/2 tsp. garam masala powder
- salt to taste
- 2 tsp. lemon juice
- 2 tsp. ghee
- 2 tbsp. oil
Method
- Hold the brinjals over fire, just to burn skin.
- When skin blackens, hold under running water.
- Gently scrub off the skin and Mash brinjals to a puree.
- Heat oil and add ginger garlic paste. Add onionsand other masalas, stiry for a minute. Add tomatoes, brinjals, salt, lemon juice and stir.
- Simmer for five minutes. Take in serving bowl and garnish with some ghee first, add lemon juice to it and then finally put some coriander for garnishing. Serve Hot
Ingredients
- 3 potatoes boiled and peeled
- 1 cup curd
- 1 tsp. red chilli powder
- 1/2 tsp. dhania powder
- 1/4 tsp. turmeric powder
- 1/4 tsp. garam masala
- Few curry leaves
- 1 tbsp. coriander leaves chopped
- 1 1/4 cup water
- 1/2 tsp. ginger garlic paste
- 2 green chillies slit
- 1 tsp. cumin and mustard seeds
- 1/4 tsp. wheat flour
- 1 tbsp. oil
Method
- Mash potatoes with hand.
- Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves, also add all other spices
- Add all the potato and flour. Stir well. Add beaten curd and simmer. Stir continuously after adding curd.
- Give a boil and simmer for 10 minutes or till gravy thickens
- Garnish with chopped coriander, Serve hot.
Ingredients
- 1 1/2 cups of paneer, cubes
- 250 gms palak, washed and chopped
- 100 gms methi
- 3 tomatoes
- 5-6 green chillies
- 5-6 garlic cloves
- 1 large ginger
- 1 onion, finely chopped
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp dhania powder
- Salt to taste Oil
Method
- Heat 1-2 tbsp oil, fry the paneer pieces
- Chop the palak, methi, tomato, ginger, garlic and green chillies. Put them in a large pan with two cups of water. Boil for 10 mins.
- Blend the boiled mixture to create a thick paste
- Heat oil and fry the onion until it turns brown.
- Add spices, stir for a minute. Add paste and salt.
- Add paneer pieces and cook on a low flame for 7-10 minutes and serve hot.
Ingredients
- 500 gm paneer, cubes and fried
- 1 cup peas, soaked in water overnight and then boiled
- 1 onion, chopped finely
- 2 tsp ginger-garlic paste
- 1 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp dhania powder
- 1/2 tsp jeera powder
- 1 cinnamon stick
- 1-2 cloves
- 1 cardamom
- 1 tbsp cashewnuts, powdered
- 1 tomato, finely chopped
- 1/2 tablespoon whipped cream
- 2 tsp finely chopped coriander leaves
- 1 tbsp ghee
- Salt to taste
Method
- Heat ghee. Add cinnamon, cardamom and cloves.
- Add chopped onion and ginger-garlic paste.
- When the onion turns light brown, add all other spices and cashewnut powder.
- Add tomato and salt.
- Cook on high heat till the mixture thickens. Add the peas and enough water and bring to a boil.
- Add malai and paneer cubes. Mix well. add chopped coriander leaves, Serve Hot.
Ingredients
- 250 gm paneer cubes
- 2 capsicum, finely chopped
- 1 tomato, finely chopped
- 2 potatoes, diced
- 2 tbsp jeera powder
- 1 tbsp dhania powder
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 11/2 cups milk
- 1 cinnamon stick
- 1-2 cloves
- 1 cardamom
- 1 tejpatta
- Salt to taste
- groundnut oil
Method
- Mix dhania powder, jeera powder, red chilli powder and turmeric in water to make a smooth paste.
- Take oil in a pan and fry the paneer cubes
- Heat more oil in a pan. Deep fry the potatoes till brown.
- Add the bay leaf, cardamom, cinnamon stick and cloves in some oil and cook for two minutes. Add the masala paste and cook for five more minutes.
- Add chopped capsicum and tomato to the paste and cook till oil starts separating from the gravy.
- Add 1 cup milk. Continue to stir and cook for two more minutes.
- Add diced potatoes and cook on a slow fire till the oil starts separating from the gravy again.
- Add rest of the milk. Cook for 5-7 minutes.
- Add the paneer cubes and cook on a slow fire for about 10 minutes. Serve hot.
