SOME ANYTIME PANEER DISHES

 

Paneer kabab

Paneer 500gms

3 tbsp corn flour

Ginger ½” grated

3-4medium  green chilies chopped finely

Onion one medium sized chopped finely

2tbsp coriander and mint leaves chopped 

Tandoori masala 2tbsp

Chaat masala 1tsp

Salt & chili to taste

Bread crumbs ½ cup

Oil or ghee for shallow frying

Grate paneer mix in all except bread crumbs  chaat masala and oil… keep mixing till it becomes smooth. Make bite   sized patties roll over bread crumbs keep aside. Heat non stick pan brush with        oil and cook both sides  on medium to low heat  till becomes crispy golden , remove on absorbent paper sprinkle chaat masala serve hot with sauce or chutney.

Paneer bhujia

Paneer 200gm

Tomatoes 2 large( 150 gms) pureed

Onions 2 medium chopped length wise

2 green chilies silted length wise

1tbsp coriander chopped

Grind together Garlic 3-4    cloves,Ginger 1/4'” piece1/2  2 green chilies  

½ tsp each    cumin and coriander powder

Turmeric ½ tsp

2tbsp mustard oil

Salt and chili to taste

Heat oil in pan add galic ginger paste sauté for a minute add onion sauté till translucent add salt chili and turmeric add tomato puree sauté til oil separates  , add cumin coriander powdr followed by paneer, mix well cook for 3-4 minute garnish with coriander leaves topped by green chilies and ginger . serve hot as you like.

Palak paneer

Paneer 200 gms cubed

Palak one medium bunch washed  and stems removed

2-3 medium green tomatoes chopped

2hot green chilies

¼” ginger piece

2-3clovesof garlic

2tbsp pure ghee or oil of your choice

2tbs fresh cream beaten

Salt to taste

In pressure cooker put palak ginger salt garlic tomatoes green chilies pressure cook up to one whistle.on cooling grind to puree.heat ghee in a pan add puree cook till ghee comes on top add paneer cook for another 1-2 minutes add cream mix well remove from heat serve hot as you like.

Kadhai paneer

Paneer 200 gms cubed

2 medium onions chopped

2 medium tomatoes pureed with ¼ cup curd

3-4 cloves garlic ¼” piece ginger ,2 green chillies grind together

One capsicum cubed

1tsp garam masala+ 2 generous pinches of chhoti ilaychi powder(cardamom)

1tsp kasoori methi (dry fenugreek leaves)

½ tsp sugar

 Salt to taste

½ tsp degi mirch powder

2 whole dry degi mirch

½ tsp haldi(turmeric)

2tbsp fresh beaten cream

1tsp pure ghee

2tbsp mustard oil  or of your choice

Heat oil in a pan add bay leaf followed by garlic ginger paste  sauté till raw smell goes off add onion sauté till light brown add little water in between so that they get caramelized. Now add haldi salt sugar and chili powder mix well add    tomato puree cook till oil separates keep stirring   . add capsicum cook for another 2-3 minutes add paneer cubes cook on low for some time add ½ cup of water bring to boil add cream and kasoori methi mix well and garam masala mix well remove from heat pour in serving bowl , heat ghee inapan add red chilies when they turn colour remove fromfire and immediately  pour over paneer serve hot as you like.

Chili paneer

Paneer 250gms cubed

Corn flour 1tbsp

Maida 1tbsp (all purpose flour)

Ginger garlic and one green chili  paste 1tsp

One large onion cubed and layers separated

2 cloves garlic minced

2tbsp spring  onios(optional)

One lagre capsicum cubed( or mix of red yellow green bell peppers cubed equal to onion)

1tbsp each soy sauce  and tomato catchup.

½ tsp red chili powder1/4 tsp ajinomoto)optional

1/2tsp corn flour to be mixed with ¼ cup of water

Refined Oil for frying and cooking

 Mix paneer ginger garlic paste with little salt keep aside for 10 minutes add corn flour and maida add very little water so that itgets coated over the cubes ,heat oil in a frying pan fry paneer till golden brown remove on absorbent paper, retain 1 tbsp oil in the pan add garlic mince fry till light brown add onion and capsicum stir fry for one minute add salt chili powder and ajinomoto mix well add sauces and corn flour mixture along with fried paneer cook for another one minute remove from heat garnish with spring onions  serve immediately as you like .

Shahi paneer

Paneer 500 gms

Boiled and pureed together  (2large onion + 4 cloves garlic + ½” piece ginger )

Powdered together 15 whole cashew nuts + 20gmgs magaz(melon seeds + 10gms of white peppercorns +10 cardamoms+ pinch of jaiphal(nutmeg)

250 gms curd beaten

2tbsp frsh creambeaten

8-10 drops of kewara

1tsp sugar

Salt to taste

One bay leaf

One” stick cinnamon

2tbs pure ghee or refined oil

Heat oil/ ghee in a pan add  bay leaf and cinnamon stick  whenthey start changing colour add onion puree cook till oil separates, add curd salt and sugar cook till comes on top mix cashewnut mixture  along with paneer add water mix well cook till gravy comes to desired consistency add cream mix well sauté for another one  to two minute remove from fire add kewara  pour in serving bowls    serve as you like

 

CHOLAI(SEASON'S DELIGHT)

CHOLAI KA SAAG
cholai ka saag 1kg washed and chopped
green chilies medium 4
garlic 4 cloves peeled
ginger 1/2' piece
dry mango pwd 1/2 tsp
onion 1 medium chopped roughly
ghee/ 2tbsp or oil  of your choice
salt to taste

method
 put saag and spices in the cooker except oil and onion... add little  water pressur cook for one whistle lower the flame  for anthoer 5-7 minutes on cooling remove the lid cook open till water evaporates then grind to puree .. heat ghee in pan add onions saute till translucent add saag cook on low till leaves the side ofthe pan ...serve hot with chapati or pranttha.

CHOLAI MOOG DAAL

cholai 500 gms washed and chopped
moong daal sabut 100 gms
green chilies medium 2-3
garlic 4 cloves peelded
ginger 1/2' piece
dry mango pwd 1/2 tsp
haldi 1/2 tsp
saboot dhania(coriander)  1/4 tsp and zeera(cumin ) 1/4 tsp
red chilies whole 2-3
water as required to cook
ghee/ 2tbsp or oil as you like
salt to taste

put saag daal and spices in the cooker except oil and onion... add    water pressure cook for one whistle lower the flame  for anthoer 5-7 minutes on cooling remove the lid ad grind to paste .. heat ghee  add dhania zeera red chilies when they turn brown  add saag cook on low for 2-3 minutes ...serve hot with chapati or pranttha.

CHOLAI PAKORHA

cholai leaves separated from stems 15-20
gram flour 1tsp
rice flour 1tsp
 haldi(turmeric 1/4 tsp
redchili pwd 1/4 tsp
salt to taste
2 tbsp oil for shallow frying
wash leave properly , then mix with spices .. brush non stick pan liberall wit 1 tspoil .. now take 2-3 leaves together press them to stick together and place on pan repeat with other leaves as well cook on medium to low apply oil chang the side cook till crispy on both sides ... serve with chuttney...

CHOLAI PAKORHA

cholai leaves a small bunch(200 gms) chopped roughly
gram flour 2tsp
dry mango pwd 1/4 tsp
 haldi(turmeric 1/4 tsp
red chili pwd 1/4 tsp
salt to taste
oil for  frying


in a bowl mix leaves with spices with very little water.. or just with wet hands except oil... heat oil in a pan and fry till the puff up...remove on absorbent paper .. serve with chuttney...

CHOLAI ALOO
cholai 500 gms washed and chopped finely
potatoes 200 gms peeled and cubed
haldi 1/2 tsp salt to taste
juice of 1/2 lemon
( make a paste of 3-4 green chilies + 3-4 cloves o garlic+ 1/2' piece of ginger)
mustard oil 2tbsp

method
heat oil in a pan when reaches smoking point switch off the heat, add chili pastes switch on the fire cook on medium for 1-2 minutes add potatoes salt and haldi saute for one minute add cholai mix well cook covered on low till potatoes are done saute in between can sprinkle some water if required... sprinkle lemon juice andserve with roti or prantha..

WHILE COOKING YOU CAN ADD GARAM MASALA OR OTHER SPICES OF YOUR CHOICE ....BUT I LOVE IT SIMPLE...

MATTAR (PEAS) SABJJI AND PRANTHA






1. METHI MATTAR
1cup mattar
2cups methi(fenugreek leaves)chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice

METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add salt and turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and serve with rotti , prantha or naan.( SAME WAY COOK GABBAGE MATTER)

2.GOBHI MATTAR
1cup mattar
2cups cauli flower grated/ chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin 1/2 Tsp amchoor (dry mango powder)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add  onion fry till transulate salt and turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.

GAJJAR MATTAR
1cup mattar
2cups CARROTs chopped finely

grind together (2red chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin 2 medium size tomatoes)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes  salt and turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.

4.ALLO MATTAR SOOKHY
1cup mattar
4medium size potatoes peeled and cubed
2medium onions chopped finely
grind together (2 red chilies 4cloves garlic 1/2 piece ginger, 1tsp corrinader seeds  and half tsp cumin 1/2 2 medium tomatoes
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add  onion and salt fry till light brown add  spice mixture cook for 1-2 minutes add  turmeric mix well add vegies saute properly cook covered  on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.


PANEER MATTAR
1cup mattar
250 GMS PANEER CUBBED(cottage cheese)
2medium onions chopped finely
grind together ( 3 medium tomatoes 1/4 tsp sugar  4cloves garlic 1/2 piece ginger, 1/2 tsp haldi(tumeric) and red chilli to taste
1/2 tsp shahi masala
2tbsp malaayi full fat cream
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped

METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add  onion and salt fry till light brown add  spice mixture cook  till oil seprates add mattar saute properly cook covered  on low  for 5minute , add paneer mix well cook for another 2 minutes add malaayi and shahi masala mix well cook for one minute  then garnish with corriander leaves serve with rotti , prantha or naan.
MATTAR PARANTTHA
FOR STUUFING
1cup mattar grind coarsly
1medium onion chopped finely
2 green chili chopped finely
3tbsp chanadaal roasted(bangal gram)1/2 tsp cumin seeds roasted 1tsp coriander seeds roastes..powder them all together)
1tsp salt
2tsp corriand leaves chopped
OIL/ GHEE FOR COATING PRANTHA
FOR DAUGH
2cups wheat flour
and water as needed
1/2 cup flour for rolling

METHOD
 make a smooth daugh with water and keep saide for 10-15 minutes .mix stuffing ingredients except oil keep aside.
heat teava on medium flame
take double the lemon size dough dust with dry flour roll out 4 inches place 1 1/2 tbs filling in the centre seal the edges and press aging dust with dry flour and roll up to 6  to 7 inchies cook both side on tawa till brown spots appears appy oil cook for another 1-2 minutes both sides. serve immidiatelly  with curd , butter chuttny or pickle,

STUFFED CHEESE PUFFS
FOR DOUGH
2cup maida
1/2tsp salt
1tsp oil
1/4tsp baking soda
water to knead the stiff dough
for stuffing
1/2 cup mozzarella cheese grated
1/2 cup mixed vegies chopped finelly( carrots,capsicum,onion,cabbage cauliflower, corriander and peas(not to chop)you can choose of your choice  as well
1 medium green chilli chopped
3-4 cloves of garlic chopped
1/2' piece ginger chopped
1/2tsp black pepper pwd
1/2tsp salt
1/2tsp soya sauce
1tsp tomato sauce (optional)
oil for frying
METHOD
seive together flour ,salt and baking soda then add oil rub it thoroughly, add little water slowly and knead to a little stiff dough.

Mix in all the stuffing material and keep aside... make small balls and roll up to 2' diamter place one tsp on half side and apply little walter on the edges and cover with the other half and press sides with the back of the fork., repeat till all done. Heat oil in an heavy bottom pan fry till golden on medium heat. Serve with the chuttney or sauce of your choice.

SOME SIMPLE CAKES

 PLUM CAKE
120 gms margarine
120 gms sugar
2eggs
1tbsp milk
175gms maida
1tsp baking powder
50 gms nuts chopped (of your choice)
cream the margarine with sugar till fluffy beat eggs with milk and gradually add to the mixture add flour sniffed with baking powder now add fruits and pour the mixture in bowl and cover with greased paper pre heat oven at 180dgreeC and bake for 20 minutes when the top is golden in colour take out.............enjoy with tea coffee juices............

ORANGE CAKE
INGREDIENTS

    Butter: 200gms
    Sugar: 1 cup
    Flour: 2 cups
    Eggs: 3
    Orange marmalade 200gms
    Baking powder: 2 tsp
   


  METHOD:

   
    Add in  eggs and butter , beat in electric mixer for about 2 min or until fluffy and creamy.
    add in the sifted flour with baking powder 
    Finally add in orange marmalade ...the batter should be fluffy and spongy, not loose..
    Preheat the oven at 150 degree then bake upto 35-40 minutes check in between ..enjoy your tea and coffee.

WALNUT CAKE
1 tsp baking powder
1 tbsp instant coffee
175g butter (room temp)
175g brown sugar
175g all pupose  flour
11/2 tsp baking powder
3 eggs
50g chopped walnuts

Add in  eggs and butter , maybe for about 2 min or until fluffy and creamy add sugar and beat again.
    Add in the sifted flour with baking powder mix well add chopped wall nuts , Preheat the oven at 180 degree then bake upto 20-25 minutes. serve as you love.





SIMPLE CHOCOLATE CAKE
 1 cup all pupose flour
1tsp baking powder
3 tbs cocoa powder
250 g butter
1/2 cup caster sugar
1 tsp vanilla essence
sift together  combine flour baking powder and  cocoa), mix sugar, vanilla essence and melted butter  till fluuffy .
Add eggs and mix together for 1 minute., add sifted flour
Pour into a lined cake tin and bake for 25 - 35 minutes at 160.

 EGGLESS CAKE
    1.5 cups of all-purpose flour
    1 cup of sugar
    3 tbsp of cocoa powder
    ¼ cup of vegetable oil
    1 cup of cold milk

    1 tsp of baking soda
    1 tsp of vanilla extract
    1 tbsp of white vinegar /lemon juice
    A pinch of salt

Instructions

    Pre-heat oven to 180C
    Mix the sugar with the milk, oil, vanilla and vinegar , .
    Sift together flour ,cocoa, salt and baking powder now add  dry mixture into the wet ingredients mix slowly.
    Lightly grease with oil or butter whatever pan you are using. Pour the batter in and bake in the pre-heated oven for 35-40 mins
 


 

traditional mango dishes

 Mango chuttney

1oogms raw mango peeled and chopped
20gms  mint leaves
4 green chillies
apinch of heeng
1/2 tsp black And whitlt each

½ tasp sugar
1” piece ginger chopped
Salt for taste
Water as required

1” piece of coal and few drops of mustard oil for smoke

Blend then all in a food processor pour in a serving dish burn the coal add oil and drop this in the chutney and cover remove at the time of serving and serve as you like or keep refrigerated.

Mango jam

500gms ripe mango with less fiber peeled and chopped

200gms sugar

1tsp tric acid

 In a pan, add the finely chopped mangoes, sugar and citric acid, put it on fire keep steering in between till reaches desired consistency remove from fire keep in air tight jar in refrigerator.

AAm Panna

500gms raw magoes boiled and pupl extracted

500gms jaggery powder

2tbsp black salt

1tsp black pepper

 Mix all ingrediends in a food processor and blend well…store in an air tight jar in fridge..take 2-3 tbsp of mixture mix with 200 ml of water and ice can add mint to it as well…..

MASAALA POWDER(SPICES FOR DIFFERENT DISHES)

MASAALY ( SPICES FOR DIFFERENT DISHES)

CHAAT MASAALA

100gms zeera roasted(cumin)

 25 gms Black pepper

50gms black salt

50 gms dry mint leaves

10gms azwain roasted(carom)

10gms heeng(asafeotida)

100 gms Amchoor (dry mango powder)

50gms anaardana(dry pomegranate seeds)

100 gms white salt

25gms sauntth(dry ginger)

25gms whole red chilies roasted

Citric acid or tatri 20gms

Sugar 2tsp

Powder them together

(2)    RAITA OR LASSI MASAALA

100gms zeera roasted(cumin seeds)

50gms each black and white salt

50 gms dry mint leaves

One piece jaiphal (nutmeg)

20gms white pepper

20gms whole red chilies roasted

10 gms heeng( asafeotida)

Powder them together and use as you like

(3)CURRY MASALA

100gms dhania roasted

25 gms zeera roasted(cumin)

50gms red chilies roasted

25 gms saunf roasted(fennel seeds )

20 gms daalchini( cinnamon)

20gms brown cardamom

4tbsp roasted rice

 4tbsp chana daal roasted(split bangle gram)

10gms black pepper

2tsp turmeric pwd

1tsp cloves

Powder them together and keep in a air tight jar.

(4) CHHOLE MASALA

50gms dhania (coriander)

25 gms zeera(cumin)

25 gms anardana(pomegranate seed dry )

10 cloves

1tsp black pepper

10 whole red chilies

2tsp black salt

Roast them all except salt and powder together.

(5) RAJMAH MASALA

50gms dhania(coriander)             

25gms zeera(cumin)      

3pieces star annies

1”piece daalchini(cinnamon)

10 green cardamoms

4-5 bay leaves

1tsp cloves

1tsp black pepper

Roast separately and powder together.

(6) KASHMIRI MASALA TIKKI

4Tsp methi dana(fenugreek seeds)

4tsp cloves

4tspdhania (coriander)

12 res chilies

1tbsp fennel seeds

1tsp heeng (asafeotida)dissolved in water

4tbsp smoked mustard oil

Very little water to bind the tikkies

Roast the above ingredients separately except heeng oil and water , powder then together add heeng dissolved in water and oil make dough take out small portion of it and make flat patties place them in a plate cover with some net cloth and dry completely under the sun after that keep in a air tight jar.

(7)MUTTON CURRY MASALA

1piece jaiphal (nutmeg)

10 gms heeng(asafeotida)

5gms briyani phool”(stone flower)

50 gms zeera(cumin)

100gms dhania(coriander)

10gms cloves

1tsp black pepper

1tsp methidana (fenugreek seeds)

1”piece saunth(dry ginger)

2 pieces magha?(pipali, long pepper)

6 black cardamoms

2 pieces javitri(mace)

½ “ piece cinnamon

Roast them separately and powder together keep in an air tight jar.

(8) SAMBHAR MASALA

50gms dhania

25 gms zeera

10 whole red chilies

1tsp methi dana

1tsp black pepper

10gms heeng

2 tbsp each chana daal , rice  arhar daal, urd daal

1tsp haldi

50 curry leaves(20 gms)

Roast all separately except heeng and turmeric then powder them together and keep in a air tight jar.

(9)TANDORI MASALA

2tbsp dry garlic

1” piece saunth(dry ginger)

1tsp cloves

1piece jaiphal?(nutmeg)

1piece javitri(mace)

4tbsp zeera(cumin)

8tbsp dhania(coriander)

1tsp black pepper

1tsp ajwain(carom seeds)

1 tbsp dry edible red or orange colour

Powder them all together and keep in an air tight jar.

(10) CHAI MASALA

I” piece daalchini(cinnamom)

1tsp cloves

1/2tsp black pepper

1tsp green cardamom

½ piec e jaiphal(nutmeg)

30 gms saunth (dry ginger)

Podwer them together and keep in a airtight jaar, 1/6 tsp is enough for 4 cups of tea.

(ii) for summers if you like lemon flavor  then

50 gms of dry lemon grass

10 gms of saunth

Powder then together and keep in an air tight jar

(11) SAHI PANEER MASALA

50 gms zeera

1tsp black pepper

1” piece dalchini

4 black dardamoms

10gms green cardamoms

20gms kasoori methi

10gms saunth

1piece javitri

1 piece jaipahal

10 red chilies

Roast them separately except kasoori methi and powder together .

(12) BRIYANI MASALA

20GMS daalchini(cinnamon)

10 gms saunf (fennel )

50 gms zeera(cumin)

12 each brown and green cardamoms

1tsp cloves

4tbsp coriander

2 pieces star annies

1tsp black pepper

20 gms stone flowers

10 red chilies

Roast them all separately except stone flowers then powder together.

(13) PULAO MASALA

50GMS CHANA DAAL

50 GMS URD DAAL

12 RED CHILIES

20GMS DHANIA

1TSP CLOVES

1” CINNAMON STICK1TSP REFINED OIL

HEAT OIL AND ROAST CHANA AND URD IN IT TILL LIGHT BROWN . DRY ROAST OTHER SPICES ON COOLING POWER THEM TOGETHER.

(14) GARAM MASALA

50 gms coriander

25 gms cumin

1tsp fenugreek seeds

4 brown cardamoms

4 whole red chilies

5 gms each cinnamon , mace dry ginger   nutmeg and black pepper

Roast separately and powder together.