Shahi Paneer (Royal Cottage cheese)

Shahi Paneer (Royal Cottage cheese)

Ingredients:

1) Onion- 1 no

2) Tomato- 2 nos

3) Garlic- 5 to 7 flakes

4) Ginger- 1/2 inch piece

5) Green chilis - 1 no

6) Paneer (cottage cheese)- 250 gms

7) Turmeric Powder- 1 tsp

8) Red Chili Powder- 1 tsp

9) Garam Masala Powder- 1/2 tsp

10) Black pepper powder- 1/4 tsp

11) Salt to taste

12) Milk- 1/2 cup

13) Coriander leaves- to garnish

14) Dry Fruits- 1tbspn (Opitional)

15) Ghee- 2tbspn

Method:

1) Cut paneer in cubes.

2) Heat a non-stick wok and add 2 tspn Ghee.

3) Fry the Paneer until golden brown and keep aside.

4) Grind Onion, Tomato, Ginger, Garlic and Chili together and make a fine paste.

5) In a wok add the remaining ghee and fry the above mixture until little golden brown.

6) When the ghee starts separating add all the masalas (red chili Powder, turmeric, salt, black pepper powder, salt and Garam masala Powder)

7) Saute for another 1 min.

8) Add milk and mix well.

9) Let this mixture come to a boil

10) Add Paneer and let it cook until one more boil.

12) Turn the gas off.

13) Shift the shahi paneer to a serving bowl and garnish with dry fruits and coriander leaves.

 

Bhindi Masala Fry (Okra)

Bhindi Masala Fry

Ingredients:

1) 1/2 kg Bhindi (okra or lady finger)

2) Oil- 2 to 3 tbsn

3) 2 tsp- Red chilli Powder

4) 1 tsp- Turmeric Powder

5) 2 to 3 tsp- Coriander Powder

6) 1 tsp - Jeera Powder (cumin powder)

7) Salt to taste

8) Coriander leaves for garnishing.

Method:

1) Heat a wok and add oil.

2) Add Bhindi and fry it for 3 to 4 mins (stir occasionally)

3) Add all the masalas and fry for another 7 to 10 mins.

4) Add salt and cook for another 3 to 4 mins

5) Switch off the gas and transfer to another bowl

6) Garnish with coriander and you are done

7) Eat with chapatis, phulkas, bread, rice etc etc

Tips:

1) Don't stir the bhindi very often

2) Wash the bhindi and dry it with cloth.

3) Only when the bhindi is completely dry put it in wok for cooking (frying)

Tendli Potato bhaji (Ivy gourd with potatoes)

Tendli, potato bhaji (Ivy Gourd with Potatoes)

Ingredients:

1) Tendli (Ivy Gourd)- 250 gms Sliced

2) Potatoes- 5 nos peeled and sliced

3) Drumsticks- 2nos  cut in 2 inches 

4) Oil- 1 tbspn

5) Jeera (cumin seeds)- 1/2 tsp

6) Onion- 1/2 sliced

7) Garlic cloves- 5 to 7 mashed

8)Turmeric Powder- 1 tsp

9) Red chilli Powder- 1/2 tsp

10) Coriander Powder- 2 tsp

11) Jeera Powder (cumin seed Powder)- 1 tsp

12) Salt to taste

13) Coriander leaves (for garnishing)

Method:

1) Take a wok, put oil n heat the oil

2) As soon as the oil is heated, add cumin seeds

3) Add potatoes and stir well for 1/2 min or so.

4)Add Tendli and drumstick and stir well.

5) Put a lid and let it cook. Keep stirring after every 2 mins.

6) After 6 mins add Onion and garlic

 7) Cook for another 5 mins with lid on.

8) Now add turmeric powder, Red chillie Powder, Coriander Powder, Jeera Powder and Salt and stir well

9) Let it cook for another 4 mins

10) You are done. Add Coriander leaves for garnishing and serve hot.

Moong Dal Soup (yellow Lentils)

Moong Dal Soup

Ingredients:

Moond Dal (split yellow lentil)- 1 cup

Carrot- 1 No

Tomato - 1 No

Ginger - 1/2 inch

Turmeric Powder- A Pinch

Salt- to taste

Black Pepper Powder- 1/2 tspn

Coriander Leaves- few chopped finely.

Method:

Put dal, tomato, carrot and ginger in pressure cooker

Add water 3 cups

Close the cooker and let 4 whistles go.

Turn the gas off

Open the cooker after 10-15 mins

Grind the mixture in grinder

Add, salt, turmeric powder and Black Pepper Powder 

Mix well

Add coriander leaves

And Enjoy